4 Ways to Prepare Pork Chuletas on the Stove

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4 Ways to Prepare Pork Chuletas on the Stove
4 Ways to Prepare Pork Chuletas on the Stove
Anonim

The combination of stove and pork chops was made in heaven. Cooking pork on the stove can preserve moisture in the meat, and there are numerous ways to do this. Here are some valid ones.

Ingredients

sautéed chuleta

Makes 4 servings:

  • 4 pork chops;
  • 1 tablespoon of olive oil or butter;
  • 1/2 teaspoon of salt;
  • 1/4 teaspoon garlic powder or onion powder;
  • 1/4 tsp ground black pepper;
  • 1 teaspoon of dried herbs (cumin, coriander, thyme, rosemary or oregano).

Marinated and frying pork chops

Makes 4 servings:

  • 4 pork chops;
  • 4 tablespoons of apple citrus vinegar;
  • 2 tablespoons of olive oil;
  • 1 teaspoon of salt;
  • 1/2 teaspoon ground black pepper;
  • 1 clove of garlic, chopped;
  • 2 tablespoons of butter or vegetable oil.

braised steak

Makes 4 servings:

  • 4 pork chops;
  • 1 teaspoon of salt;
  • 1/2 teaspoon ground black pepper;
  • 2 tablespoons of Italian dry seasoning mix;
  • 1 tablespoon of vegetable or olive oil;
  • 1 cup of chicken broth.

fried chops

Makes 4 servings:

  • 4 pork chops;
  • 6 cups of vegetable oil;
  • 1/2 teaspoon garlic powder;
  • 1/2 teaspoon of salt;
  • 1/2 teaspoon ground black pepper;
  • 1/2 teaspoon of paprika;
  • 1 cup of buttermilk;
  • 1 cup of flour;
  • 1 egg.

Steps

Method 1 of 4: Sauteed Chuleta

Cook Pork Chops on the Stove Step 1

Step 1. Heat the butter in a large skillet

Add the butter or olive oil to the large skillet and place it on the stove over medium-high heat. Wait for the butter to melt or the oil to slide and grease the entire utensil.

Cook Pork Chops on the Stove Step 2

Step 2. Season both sides of the chuletas

Spread equal amounts of salt, black pepper, dried herbs and garlic/onion powder on both sides of the chops. Gently tap the chuletas to evenly distribute the seasonings over the meat.

Cook Pork Chops on the Stove Step 3

Step 3. Add the chuletas and toast them in the hot skillet

Toast the pork chops for 2 minutes on each side or until each part is golden brown.

Pork chops are notorious for drying out when cooked. However, there are a few ways to prevent this. Toasting meat is one of the simplest ways. Browning the surface of the meat creates a barrier on the surface of the meat that retains much of the moisture inside the food

Cook Pork Chops on the Stove Step 4

Step 4. Cook until finished

Turn the heat to medium, cover the pan and let the chuletas cook for another 5 or 10 minutes.

  • To determine if the chops are done, check the middle of the thickest slice with a meat thermometer. The internal temperature of the chuletas must reach at least 145 degrees Fahrenheit (64 degrees Celsius) before the meat can be safely consumed.
  • If you don't have a meat thermometer, cut the thickest pork chop in half. If the meat is white, it's probably okay.
Cook Pork Chops on the Stove Step 5

Step 5. Serve hot

Let the chuletas rest for at least 3 minutes before placing them on individual plates and enjoying them.

Method 2 of 4: Pan-fried marinated pork chops

Cook Pork Chops on the Stove Step 6

Step 1. Combine marinade ingredients

In a large plastic pot with a lid, add apple citrus vinegar, olive oil, salt and pepper.

  • If you are concerned about possible leaks, you can place the bag on top of a plate or on a small baking sheet after adding the chuletas.
  • If you don't have a plastic bag large or thick enough, you can marinate it in a small glass pyrex.
Cook Pork Chops on the Stove Step 7

Step 2. Add the chuletas to the marinade

Close the bag and stir it gently to grease all sides of the meat.

If using a glass dish, place the meat inside the container and turn it several times to soak each side of the meat. Cover with plastic or aluminum foil

Cook Pork Chops on the Stove Step 8

Step 3. Allow the chuletas to marinate for 4 or 8 hours

Place the pork chops in the fridge while they marinate. Turn the bag over or rotate the chops occasionally to ensure all sides are evenly exposed to the marinade.

As a general rule, a longer time in the marinade will make the meat more succulent and tender. If you marinate the meat for a long time, it can become very tough. Try to avoid allowing the chuletas to sit in the marinade for much longer than 8 hours

Cook Pork Chops on the Stove Step 9

Step 4. Heat the butter in a large skillet

Place the butter or vegetable oil in a large skillet and heat it over medium-high heat. The butter should melt or the oil should become soft enough to spread completely over the surface of the pan.

Cook Pork Chops on the Stove Step 10

Step 5. Toast the minced garlic

Add garlic and cook, stirring constantly for 1 minute. It should become fragrant and slightly golden.

You will need to stir the garlic constantly while it cooks. Garlic burns very quickly. If you take your eyes off of it for more than a few seconds, it could burn. If this happens, remove the pan from the heat, wait for the utensil to cool down and wipe off the oil and burnt garlic before trying again

Cook Pork Chops on the Stove Step 11

Step 6. Add the chuletas and cook

Cook each side for 5 to 8 minutes.

  • To determine if the chuletas can be safely eaten, check the center of the thickest slice with a meat thermometer. The internal temperature of the chuletas must reach at least 145 degrees Fahrenheit (63 degrees Celsius).
  • If you don't have a meat thermometer, you can determine if the pork chops are ready by looking at the center of the thickest cut. If the meat is white, you can eat it.
  • Note that if you use a different marinade that has some coloring product, that color can stain the meat. Therefore, the ready-to-eat meat will not always have a white center. As long as the inside doesn't look pink and “slippery,” however, it should be safe to eat the meat.
Cook Pork Chops on the Stove Step 12

Step 7. Serve hot

Allow the chuletas to rest for at least 3 minutes before placing them on individual plates and enjoying.

Method 3 of 4: Braised Chuletas

Cook Pork Chops on the Stove Step 13

Step 1. Heat the oil in a large skillet

Add vegetable oil or olive oil to the skillet and heat it over medium-high temperature until the oil is soft enough to grease the entire utensil.

Cook Pork Chops on the Stove Step 14

Step 2. Season both sides of the pork chops

Spread equal amounts of salt, pepper and Italian seasoning mixture on both sides of the meat. Gently beat the chuletas to spread the spices over the meat.

Cook Pork Chops on the Stove Step 15

Step 3. Add the pork chops and toast them in the hot skillet

Cook the pork chops for 2 minutes on each side of the hot oil or until each side is noticeably browned.

The process of toasting the pork chops on the stove can go a long way in keeping the meat from drying out. The toasted surface retains most of the meat's natural moisture, while the braised liquid mixes with the meat, giving it more moisture

Cook Pork Chops on the Stove Step 16

Step 4. Add chicken stock

Pour the broth into the skillet and bring it to a boil.

Allow the chuletas to rest in the boiling broth for 30 to 60 seconds before proceeding. This way, the broth will have a long time to reach a good heat

Cook Pork Chops on the Stove Step 17

Step 5. Simmer when finished

Cover and reduce the temperature to medium-low. Allow the chuletas to simmer for 20 to 25 minutes.

  • To accurately determine whether you can safely eat the chuletas, check the center of the thickest slice with a meat thermometer. The internal temperature of the chuletas must reach at least 145 degrees Fahrenheit (64 degrees Celsius) before the pig can be safely eaten.
  • If you don't have a meat thermometer, you can determine if the pork chops are ready by looking at the center of the thickest cut. If the meat is white, it's probably safe to eat.
  • Note, however, that if you use a different liquid to sauté the meat, the color of the liquid can paint the chuleta. As long as the inside of the meat doesn't look pink and "slippery", it should be completely edible.
Cook Pork Chops on the Stove Step 18

Step 6. Serve hot

Allow the chuletas to rest for at least 3 minutes before placing them on individual plates and enjoying.

Method 4 of 4: Fried Chuletas

Cook Pork Chops on the Stove Step 19

Step 1. Heat the oil in a large casserole dish

Pour the oil into a large, thick-bottomed casserole and heat it over medium-high temperature until reaching 180°C.

  • Check the temperature using a candy thermometer, which can withstand high levels of heat.
  • Note that this method of preparation can be used with a fryer. However, frying the chuletas on the stove is possible as long as you have a strong enough casserole.
Cook Pork Chops on the Stove Step 20

Step 2. Mix the flour and seasonings in a deep bowl

Gently add the flour, paprika, salt, garlic powder and black pepper until all seasonings appear evenly distributed in the flour.

Cook Pork Chops on the Stove Step 21

Step 3. Beat the egg and buttermilk

Add the egg and buttermilk to a deep bowl and beat the ingredients for 30 or 60 seconds, or until a consistent color forms.

If there are dark yellowish patches of egg yolk in the mixture, continue beating. Egg and buttermilk must be very mixed

Cook Pork Chops on the Stove Step 22

Step 4. Add the chops to the flour mixture

Working one slice at a time, spread each side of meat in flour, shaking off excess over a container.

This initial coating of flour helps to bind the egg to the meat. You can skip this initial layer of flour, but the final topping will likely crumble once the frying is over if the meat has not received this extra layer of flour

Cook Pork Chops on the Stove Step 23

Step 5. Add egg mixture

Working with one chop at a time, dip each piece of meat into the buttermilk and egg mixture, soaking it well. Hold the slice over the bowl for a few seconds to allow the excess to spill out.

Meat and buttermilk help retain moisture during the cooking process. The mixture also helps to set the topping once it is fried in hot oil

Cook Pork Chops on the Stove Step 24

Step 6. Pass the meat one more time in the flour mixture

Still working one chop at a time, roll each side of the meat into the flour mixture. Shake off the excess.

This is your final layer and will form a delicious crust on the pork chop after frying. If you want something more crunchy, you can spread a last layer of dry bread crumbs or finely ground cookies instead of adding more flour

Cook Pork Chops on the Stove Step 25

Step 7. Add the chuletas to the hot oil

Carefully place each slice in the hot oil using long tongs. Do not be alarmed if the oil immediately sizzles after contact with meat.

You may find it easier to fry one or two pork chops in oil at the same time. If you try to fry all four chuletas, you will end up filling the casserole, which could affect the process

Fry a Pork Chop Step 18

Step 8. Cook until done

Each chuleta should take 6 to 8 minutes to cook.

  • To accurately determine whether the chuletas can be eaten, check the center of the thickest slice with a meat thermometer. The internal temperature of the chuletas must reach at least 63° Celsius.
  • If you don't have a meat thermometer, you can determine if the pork chop is ready by looking at the center of the thickest cut. If the meat is white, you can enjoy it!
Cook Pork Chops on the Stove Step 26

Step 9. Strain and serve hot

Transfer the chops to a layer of clean paper towels or brown paper. Allow excess oil to strain for 3 or 5 minutes before placing the pork chops on individual plates.

Cook Pork Chops on the Stove Intro

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