Cooking on the stove and pork is a great match. Cooking pork on the stove can hold more moisture in the meat, and there are several ways to do this. Here are a few ways that are worth trying.
Ingredients
Stir-fried Pork
For 4 servings
- 4 pieces of pork
- 1 tbsp butter or olive oil
- 1/2 tsp salt
- 1/4 tsp garlic powder or onion powder
- 1/4 tsp black pepper powder
- 1 tsp dry herbs (parsley, coriander, thyme, rosemary, or oregano)
Salted Fried Pork
For 4 servings
- 4 pieces of pork
- 4 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper powder
- 1 clove garlic, chopped
- 2 tbsp butter or vegetable oil
Boiled Pork
For 4 servings
- 4 pieces of pork
- 1 tsp salt
- 1/2 tsp black pepper powder
- 2 tbsp dry Italian seasoning mix
- 1 tbsp vegetable oil or olive oil
- 250 ml chicken stock
Fried Pork
For 4 servings
- 4 pieces of pork
- 1.5 L vegetable oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper powder
- 1/2 tsp paprika
- 250 ml buttermilk
- 250 ml all-purpose oats
- 1 egg
Step
Method 1 of 4: Sauteed Pork
Step 1. Heat the butter in a large flat skillet
Place the butter or olive oil in a large flat skillet and heat over the stove over medium-high heat, until the butter is melted or the olive oil is smooth enough to coat the entire surface of the pan.
Step 2. Season both sides of the pork
Sprinkle an equal amount of salt, black pepper, dry herbs and garlic powder or onion powder on both sides of the pork. Gently pat the pork so the spices seep into the meat.
Step 3. Add and roast the pork in the preheated skillet
Bake for 2 minutes on each side, or until all sides are lightly browned.
Pork is usually dry when cooked, but there are ways to prevent this. Grilling meat is one simple way. The surface layer of the roasted pork holds the moisture in the meat
Step 4. Cook until done
Reduce the heat to medium, cover the pan, and let the pork cook for about 5-10 minutes.
- To determine exactly whether the pork is cooked or not, check the thickest center of the meat with a meat thermometer. The internal temperature of pork must reach at least 63 degrees Celsius before it is safe to eat.
- If you don't have a meat thermometer, you can determine if the pork is cooked through or not by cutting the thickest half of the meat. If the flesh is white, it is most likely safe to eat.
Step 5. Serve while hot
Let the pork sit for about 3 minutes before placing it on individual serving plates, and enjoy.
Method 2 of 4: Salted Fried Pork
Step 1. Mix the seasoning ingredients for the salted fried pork
Place the apple cider vinegar, oil, salt, and pepper in a large plastic clip bag.
- If you're worried about the plastic bag leaking, you can place it on a plate or small glass pan after adding the pork.
- If you don't have a plastic bag large enough or thick enough, you can mix the seasoning ingredients in a small glass pan.
Step 2. Add the pork to the spice mixture
Cover the plastic bag and shake gently to coat all sides of the meat.
If using a glass pan, place the pork in the pan and turn it over several times so that each side of the meat is coated with the spices. Cover with plastic wrap or aluminum foil
Step 3. Let the spices soak into the meat for 4 - 8 hours
Store the meat in the refrigerator while allowing the spices to soak into the meat. Turn the plastic bag or pork chop every few hours to make sure the spices are absorbed on all sides of the meat.
Generally, a longer marinade time will make the pork more tender and tasty. However, if you soak the meat in the marinade for too long, it can become tough. Try to avoid soaking the meat in the marinade for more than 8 hours to half a day
Step 4. Heat the butter in a large flat skillet
Place the butter or vegetable oil in a skillet and heat over medium-high heat until the butter is melted or the oil is smooth enough to easily coat the entire surface of the pan.
Step 5. Roast the minced garlic
Add the garlic and cook, stirring constantly, for about 1 minute, until the garlic is fragrant and lightly browned.
You need to stir the garlic constantly while cooking it. Garlic cooks quickly, and if you don't watch it for more than a few seconds, it can easily turn black and burnt. If that happens, remove the pan from the heat, wait for it to cool, then clean the skillet of the oil and burnt garlic before trying again with new oil and garlic
Step 6. Add pork and cook until done
Cook for about 5 - 8 minutes on each side of the meat.
- To determine exactly whether the pork is cooked or not, check the thickest center of the meat with a meat thermometer. The internal temperature of pork must reach at least 63 degrees Celsius before it is safe to eat.
- If you don't have a meat thermometer, you can determine if the pork is cooked through or not by cutting the thickest half of the meat. If the flesh is white, it is most likely safe to eat.
- Note, however, that if you use a different colored seasoning, the color of the seasoning may seep into the meat, so the meat may not turn white once it's cooked. However, as long as the inside of the pork is not pink and “rubbery”, it is cooked and safe to eat.
Step 7. Serve while hot
Let the pork sit for about 3 minutes before placing it on individual serving plates, and enjoy.
Method 3 of 4: Boiled Pork
Step 1. Heat the oil in a large flat skillet
Place vegetable oil or olive oil in a skillet and heat over medium-high heat until the oil is glossy and smooth enough to easily coat the entire surface of the pan.
Step 2. Season both sides of the pork
Sprinkle an equal amount of salt, pepper and Italian seasoning mixture on both sides of the pork. Gently pat the pork so that the spices seep into the meat.
Step 3. Put the pork in the preheated pan and roast
Bake for 2 minutes on each side, or until each side is cooked through, lightly browned.
The process of roasting and boiling pork on the stove can take a long time to prevent the meat from drying out. The surface of the roasted meat retains the natural moisture of the meat in the meat, while the boiling water introduces additional moisture into the meat as it cooks
Step 4. Add the chicken stock
Pour the chicken stock into the pan and bring it to a boil.
Allow the pork to simmer in the simmering broth for 30 - 60 seconds before continuing. This way, the broth has enough time to reach a nice hot temperature
Step 5. Boil until cooked
Cover the pan and reduce the heat to medium-low. Let the pork simmer for about 20 - 25 minutes.
- To determine exactly whether the pork is cooked or not, check the thickest center of the meat with a meat thermometer. The internal temperature of pork must reach at least 63 degrees Celsius before it is safe to eat.
- If you don't have a meat thermometer, you can determine whether the pork is cooked through or not by cutting the thickest half of the meat. If the flesh is white, it is most likely safe to eat.
- However, it should be noted that if you use colored cooking water, the color of the cooking water may seep into the meat. However, as long as the inside of the pork is not pink and “rubbery”, it is cooked and safe to eat.
Step 6. Serve while hot
Let the pork sit for about 3 minutes before placing it on individual serving plates, and enjoy.
Method 4 of 4: Fried Pork
Step 1. Heat the oil in a large saucepan
Pour the oil into a large, thick-bottomed saucepan and heat it over medium-high heat until it reaches 180 degrees Celsius.
- Check the temperature using a candy thermometer, which is capable of measuring high temperatures.
- It should be noted that this method of cooking can also be done in a deep fryer, but frying the pork on the stove is also possible if you have a strong pot.
Step 2. Mix flour and spices in a shallow bowl
Slowly mix the flour, paprika, salt, garlic powder, and black pepper until all the spices are evenly coated in the flour.
Step 3. Beat eggs and buttermilk
Place the eggs and buttermilk in a shallow bowl and beat for 30 - 60 seconds, or until an even color forms.
If there is still a dark yellow color from the egg yolk in the mixture, keep beating. Eggs and buttermilk should be mixed as evenly as possible
Step 4. Coat the pork with the flour mixture
Work one meat at a time, coating each side of the meat with flour, shaking the meat gently over the bowl to remove excess flour.
This first layer of flour helps bind the eggs to the meat. You can skip this first layer of flour, but the last layer will most likely come off after you fry it if you don't add this extra layer of flour, which binds the eggs to the bacon
Step 5. Dip the meat into the egg mixture
Work one meat at a time, dipping each meat in the egg and buttermilk mixture, until completely coated. Hold the pork over the bowl for a few seconds after dipping it so the excess egg mixture drips down.
Eggs and buttermilk help keep moisture in the meat during the cooking process. The mixture also helps the last layer of flour stick to the meat during frying in hot oil
Step 6. Coat the meat again with the flour mixture
Still working one meat at a time, dip each meat back into the flour mixture, coat all sides of the meat again with flour and shake the meat to remove any excess flour.
This is the last layer, and it will be the outermost layer of crispy and delicious meat after you fry it. If you want something crunchier, you can coat the pork with breadcrumbs or finely crumbled biscuits as the final layer instead of flour
Step 7. Put the pork in the hot oil
Carefully dip the pork into the hot oil using long food claws. Don't be surprised if the oil sizzles when it comes into contact with the meat.
It will be easier if you only fry a pork or two at a time. If you try to fry all four pork chops at the same time, the pot may become too full, and this will affect the doneness of the meat
Step 8. Cook until done
Each pork should take at least 6-8 minutes to cook.
- To determine exactly whether the pork is cooked or not, check the thickest center of the meat with a meat thermometer. The internal temperature of pork must reach at least 63 degrees Celsius before it is safe to eat.
- If you don't have a meat thermometer, you can determine whether the pork is cooked through or not by cutting the thickest half of the meat. If the flesh is white, it is most likely safe to eat.
Step 9. Drain and serve while hot
Transfer the pork to several layers of paper towels or a clean brown paper bag. Allow excess oil to soak up the paper for 3-5 minutes before placing the pork on individual serving plates.
