What is the secret to browning pork-chops in a frying pan?
Friday, July 16th, 2010 at
2:39 pm
When I try this, they brown a little bit in a few spots, but mostly they just turn grey. Could it be bacause they tend to curl up and not stay flat in the pan?
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Pat the meat dry before you put the chops in a preheated pan. Don’t flip until they release from the pan.
Try using thicker chops, I use a honey & ginger glaze on mine (it give them a nice colour), into a hot pan 2 mins a side, then into the oven & finish off for 12-15 mins.
It sounds like there could be several problems -your heat is on too low or there is moisture in the pan. Moister is the enemy of browning.
Heat the pan HOT before you put the meat in. Once you put it in, it will stick to the pan at first. Don’t force it off the bottom of the pan. When it’s ready, it will release itself, then you can flip it. If you still cannot get it to brown like you want it, you can put a little butter in the pan. The butter will brown the chop nicely, but it’s not the healthiest way to go about it.
1. Have a good pan with no hot spots
2. Reduce excess moisture so there is a sear and not a "boil" or "simmer"
3. Preheat the pan to high to start with then reduce heat once they have browned
4. Oil isn’t necessary in a good seasoned pan but if you use oil, make sure you use one with a high heat tolerance like Peanut oil or Safflower seed oil.
Deep frying works better, than trying to get an even brown color in a frying pan. That’s the choice you will have to make.
coat it in flour,and butter the pan . viola!