Pork loin chops are basically the holy grail for broke college carnivores – cheap and fast to cook. The catch? Overcook them and you’ve got yourself an expensive frisbee.
The secret to juicy pork chops? Stop being a helicopter cook and let them do their thing.
Your Pan Will Tell You When To Flip
If you’re using a decent stainless steel pan (not the non-stick stuff), the meat literally tells you when it’s ready. Try to flip it and it sticks? Not ready. Releases easily? Time to flip.
Using Non-Stick? You’re Flying Blind
No magical release signal here. After 2 minutes, sneak a peek under one edge. Golden brown? Flip it. Still pale? Give it another 30 seconds.
A chef once told me to “be patient and let the pan work.” Honestly, those first two minutes feel like torture – your brain will convince you everything’s burning. Don’t peek. Don’t flip early. Trust the process.
The Method
Heat 1 teaspoon oil over medium heat. Test if the oil is hot by flicking water drops in – when it pops, you’re good. Add pork, resist all urges to mess with it for 2 minutes, flip, cook for about 1 more minute. Done.
Pro tip: If your oil starts smoking, turn the heat down. No need to set the smoke alarms off.
You got this!
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Brent Garell (hey that’s me!) is the founder of College Recipe Cafe and Cooking Pro Jumpstart where cooking gets 3X easier with our Easy³ Meal Plans.
Thanks for stopping in at the cafe. Cheers!
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