Pan-Grilled Juicy Pork Chops

Always juicy, aromatic and fantastically delicious! Pork meat cooks faster in a grill pan, and it produces a beautiful golden brown crust. The pulp is quickly sealed under the crust, and all the juice remains inside, so the meat is always soft and looks appetizing.
cook time: 40 min
Logan Winslow
Pan-Grilled Juicy Pork Chops

Nutrition Facts (per serving)

272
Calories
23g
Fat
16g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Vegetable oil (for greasing steaks) 1 tbsp
Pork (The pork neck was being prepared.) 900 g
Mixed peppercorns to taste

Recipe instructions

Step 1

Step 1
How to fry meat in a grilled pork pan? Prepare all the necessary products. Pork steak for the grill pan is taken from the neck-rib part without bones. Buy chilled meat; frozen meat will not taste as good. The meat should be at room temperature.

Step 2

Step 2
Rinse the meat with cool water and dry well with paper towels. Cut the pork into portions about 1.5 — 2 cm thick. No need to be thinner. During cooking, the meat will brown. If there is fat, carefully cut it off with a sharp knife. Steaks should contain a minimum amount of fat.

Step 3

Step 3
Classic steaks never fail. Season the meat with salt and pepper to taste and rub in the seasonings with your hands on both sides. Leave the meat for 15 minutes so that it is saturated with spices. Do not put the meat in the refrigerator, it should be at room temperature — this will result in a golden brown crust.

Step 4

Step 4
Using a silicone brush, brush the meat with refined vegetable oil, but very thinly. You can also use a special oil spray bottle.

Step 5

Step 5
Place the grill pan over high heat. There should be intense heat coming from it. Drop water onto the surface and it should evaporate instantly. This means you can cook. Read about choosing a frying pan in the article at the link at the end of the recipe. Donʼt add oil, itʼs on the meat, thatʼs enough. Add the meat and fry until golden brown, about 3 minutes on each side for medium rare. You may need a load on top (for example, a lid press).

Step 6

Step 6
Check readiness with a sharp knife. The juice should not be bloody, just clear. Wrap the finished meat in foil or place in a bowl with a tight lid. Let the meat rest for about 4 minutes so that all the juices inside are distributed and the meat remains juicy. Read about different degrees of doneness at the end of the recipe.

Step 7

Step 7
Serve the meat hot with herbs, vegetables and any side dish and meat sauce. Enjoy your meal!

Additional rubrics

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