I am the first to say that change is a good thing. It gets you out of a rut so life can be more exciting. Let me tell you that I have definitely been looking at life through a huge whirlwind! In the last ten days I have been hit with a tremendous amount of change and life as I once knew it has changed. I am now teaching forty-five minutes classes instead of ninety minute blocks. My students will have my class for an entire year opposed to a semester. Usually my enrollment is fifty-six students per semester. I now have one hundred twenty-eight bodies in my classes. I’m teaching four classes and not two classes. And I am doing all of this before noon! I am racking my brain to come up with ways to have great labs in my classes. I have not determined what I can do. No where in my college career or in my many years of teaching have I been taught how to conduct a food’s lab in forty-five minutes. I am determined to do it though. I cannot disappoint all of these teens that are so eager to learn how to prepare good food. Stay tuned for the weekly saga. I am sure that it will be interesting. In the meantime here are some great pan-fried pork loin chops that are quick, tender and just down right good.
Before school started I like every other teacher was marking off all the things on my summer to do list. My list gets shorter every summer. This summer I only put two items on the list. Why make this huge long list and then make yourself feel guilty when you don’t do them? I think that’s pretty smart. I organized my kitchen pantry and cleaned out my closet. All things on my list were accomplished and I feel good. I will tell you that my closet was cleaned out the Sunday afternoon before I went to school on Monday. I did wait to the last-minute, but I was determined to get it done. When I work meals have to be planned so that the week will run smoothly. I found this 5 pound pork loin at Sam’s for $10 and snapped it up. Part of it I used as a roast and put it in the crock pot for what I had hoped would be some great barbecue, but it was too dry. So I will not blog about it. I cut the rest of the pork loin into chops and froze them to use later. Here is what I did with six of them. They were fantastic! You will love them. Just be careful not to overcook and make them tough as leather.
Pan-Fried Pork Loin Chops
- 6 Pork Loin Chops about 1 inch thick
- buttermilk to cover chops
- 1/4 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter ( the butter makes them brown beautifully)
- 2 tablespoons oil or Crisco
- Put chops in a zip lock bag and cover with buttermilk. You can marinate for 4 hours or over night.
- Take chops out of the marinade and dry.
- Mix flour , paprika, salt, and pepper.
- Place chops in bag with flour and seasonings. Cover chops.
- Heat skillet to a medium high heat.
- Add butter and oil or Crisco. Butter and oil should be hot but not smoking.
- Add chops and cook for about 5 minutes on one side. Check before 5 minutes. Do not let them get too brown.
- Turn and cook until the internal temperature is about 160 degrees.
- Enjoy with your favorites such as corn, tomatoes, okra, or whatever makes you happy!
The Teacher Cooks 
I learned that you must cook the pork chops until their internal temperature is 160 degress.
one thing i learned is…
let the porkchops cook for about 5 minutes on one side. Check before 5 minutes.
Reading this recipe helped me learn how to cook pork chops without over cooking them. Usually when I eat pork chops they are dry which has made them one of my least favorite foods. Maybe cooking them this way would help me learn to like them. Who knows! 🙂
you need to marinate the the chops to get the flavor good, and mix all the ingredients together to give them more flavor then heat the skillet and cook them for 5 minutes on each side or the inside is at 160 degrees. butter and crisco.
i learned that you have to cook until the internal temperature is about 160 degrees.
Kaley 1st period – When you cook pork loin chops, you should cook it til the internal temperature is 160 degrees.
I learned that if you over cook these, the will be very tough to eat.
I learned you need to marinate the loin chops for atleast four hours or over night.
Noelle 1st period- I learned that your pork loin chops must be cut 1 inch thick, and don’t overcook them or else they will be too tough.
These things are sizzling with flavor. but i learned if u over cook them that it will burn them and thats not good.
You have to marinate the pork-chops over night or 4 hours. Dry the pork-chops. Mix flour, paprika, salt, and pepper. Place in flour or seasoning, cover them. Heat skillet and add butter or crisco. Crisco and Butter are the fats.
I learned that you marinate pork chops in buttermilk, and that you have to dry them after they’re finished marinating.
I learned that you must heat the skillet to medium heat and not let them get to brown.
By reading the post I learned that you can marinate the pork chops overnight for a better taste. I also learned that after they have been marinated, you must let them dry before putting them in flour.
I learned that the minimum temperature to safely cook pork is 160 degrees.
I learned that 2 teaspoons of butter makes them look and taste even better !
I learned that pork chops need time to soak up flavor and should be put in a Ziploc bag to tender up. They should also that they should be cooked to 160 degrees internally.
I learned that you have to season the pork chops and I learned that they have a set internal temperature they have to be cooked at.
I learned that it is crucial to marinade the pork chops for a minimum of 4 hours.
i learned that paprika is actually used in food lol…
and that you dont mix wet and dry ingredeance.
i learned to turn and cook until the internal temperature is about 160 degrees.
makes it come out great!
I learned how to check each side before 5 minutes because sometimes I tend to set the timer and just wait till the time runs out but now I know to check each side before letting the time run out.
I learned that you put chops in zip lock bag and cover with buttermilk and their internal temperature is 160 degrees.
i learned that you have to cover it with buttermilk and let it sit
I did not know that you had to check for an internal temperature. That is surprising to me. I will be sure to do that next time I work in the kitchen
I learned that the longer you cook them the tougher they get.
I learned that you cook the chops for 5 mins until they brown, but you should check them before the 5 mins are up because you don’t want them to get too brown.
I learned that you marinate the pork chops in buttermilk , and let it sit for up to 4hrs.
2. In this recipe, I learned that you need to put your chops in a ziploc bag and cover them buttermilk the night before or 4 hours ahead.
By reading this recipe i have learned a new way to cook porkchops. I did not know that you could marinate for 4 hours. i also did not know that you had to cook on one side for 5 minutes and the other side for 5 minutes also .By doing this my porkchop probably wont be so dry from now on.
ive learned that you can over cook meat rather than just burn the meat
I learned that one should use buttermilk when preparing pork chops.
i didnt know that the internal temperature played such a big role in the actual cooking of the rloin ! and i didnt know you put buttermilk on the rloin and let it marinate , i should try that in the future to give it a diff. taste than what im use to
I have learned that if you marinate the pork loins overnight and add extra seasonings, and also not overcook it, you will have tender porkchops, that are not dry and perfectly seasoned. (:
I’m not a huge pork chop fan, but these look and sound delicious. I learned that marinating them for at least 4 hours makes that flavor better.
I learned that it is important to cover the chops before you heat them. I also learned that you should check them before the 5 minutes is up so that they don’t get too brown.
I learned that marinating pork chops in buttermilk makes it tenderer.
i dont like pork but ii will love too see yu look it ,because it looks really good! & ii never heard or seen someone put chops in a zip lock bag and cover with buttermilk ,so thats something Interesting .
-chelly
i did not know that you can put the pork loins in the butter milk overnight so they can get tender and not be so tough.
I learned that you should marinate these for 4 hours, or overnight for them to be ready to cook.
ive learned to organize things ahead of time
you have to cook until the temp on the inside is 160 degress
I learned while reading this blog to not over cook your pork loins or else it will be very dry. I also learned you can marinate them for 4 hours over night for a better taste.
I like the idea of using butter to enhance the looks of the pork chops. It gives it a nice rich and tender look.
I think that the rolls looked great and I would love to make them in class! By looking at the recipe and the blog I have learned that you should always preheat your oven when making cookies, pies and breads. This would be something I would love to make.
i learned that covering the chops with buttermilk makes them taste better. and i did’nt know that you were supposed to fry them on both sides for 5mins
I learned that when you add the butter oil, you need to be careful, because it needs to be hot, but not hot enough to be smoking.
i really didnt know you where some most to add chops and cook for about 5 minutes on one side. Check before 5 minutes. Do not let them get too brown.
I learned that the internal temperature must be 160 degrees and the butter makes them brown.
This dish looks really good. I learned if you cook it to long it gets tougher. If you marinate it in buttermilk it will make it tender. and whille you do that overnight you can season it with a varitey , making the taste explode with different flavors.
I learned you can marinate food in zip lock bags.
I learned that you should cook the pork chops to an internal temperature of 160 degrees, and that you should be careful not to over cook them or else they will become tough to eat.
I learned you need to marinate the pork chops for better flavor and the interal temperature of the pork chops must be 160 degrees F.
I have never made pork chops before but I can’t wait to make them! My gran made them once but she didn’t use buttermilk nor did she marinate them in a zip lock bag. I learned that if you over cook them they will be hard as leather.
I learned that the internal temperature has to be 160 degrees but dont cook it too long or else the meat will get tough.
to cook the pork loin chops turn the skillet on the medium high heat, add butter and oil or crisco, and then cook the chops for 5 minutes on each side, and check them before the 5 minutes are up and not to let them get too brown.
I learned that you can marinate the food from 4 hours to a day using what ever spices and seasons you would like.
Reading about Pork Loins taught me that you should let them sit in the juices so they get a better taste once they are cooked.
By reading the blog i learned that if you marinate the food over night it would taste better because it has taken in all of the flavors , !
By reading the article on how to make Pan-Fried Pork Loin Chops, I learned how to fry the Pork chops. You add the chops to the skillet and cook for about 5 minutes on one side. Then check before 5 minutes, and do not let them get too brown.
i learned not to let them get to brown and that it should have an internal temperature of 190 degrees
I learned by adding butter to your pork loins it would give a golden brown color, and you can marinate food by placing it into a zip lock bag.
From reading the post about this, I learned that when cooking this meal, you want to cook them for five minutes on both sides, but you also want to check them before teh five minutes.
I learned that if you put buttermilk in a ziplock bag it wont make the loins so tough.
i found out from reading this blog that if you over cook meat that it will turn extremly hard. And i had no idea you could marinate food for as long as over night.
I really didn’t know that it would take four hours just to make the pork chops, at least I know now
By reading this post about Pork Loin Chops I learned that the best way to marinate the chops is for a tleast 4 hours in butter. This is a great idea to give more flavor and juiciness! Also I learned about making sure the internal temperature is 160 degrees! That is extremely important for cooking the loins the best!
While reading i have learned that you have to marinate it in buttermilk then it takes a long time to marinate the pork loin.
I never thought of the idea of marinating pork chops in buttermilk. But I am sure it would be extremely tasty. One thing I learned was that the internal temperature of the pork chops should be 160 even if its pan-fried.
I learned that pork loin chops must be cut 1 inch thick. And the temperature should be at 160 degrees on the inside.
I learn that you have to make sure that the pork loin chops cook and have an internal temp. of 160 degrees
After reading this article, I must say that this sounds very delicious! I learned to not put the Pork Loins in a crock pot because it would make it dry!
I learned that you can make something that sounds yummy really cheap.
i learned you had to cook the pork at 160 degrees when i thought it was 140
If you cook meat to long it will be tough
I learned that your pork loin chops must be cut 1 inch thick, i also learned that you cook them at 160 degrees so they well not burn and be tough
i learned that You can marinate for 4 hours or over night. and then you Turn and cook until the internal temperature is about 160 degrees.
I learned that you should turn the pork loins over in the oven and continuously check them to make sure they don’t get too dry. (:
I learned you must let them marinate for 4 hours over night and that the butters allows them to brown beautifully
i learned you have to marinate the pork so it will taste good
over cook them and they will be tough and hard to eat, also needs to be marinated for 4 hours.
I learned that when you cook pork loin chops you could use crisco instead of oil and butter, i also learned that your oil and butter should get hot but it should not smoke.
now i know i need the internal temperture at 160 degrees
you dont need to leave this on too long you will dry out the meant and it will lose flaver
One thing i learned about cooklng Pan-Fried Pork Loin is when putting Butter/Oil on the pan don’t let the butter/oil smoke.
You have to cook each side for 5 minutes, and the internal temperature of the pork should be 160 degrees inside.
I learned that you must marinate the pork chops for a minimum of 4 hours or overnight.
I learned that butter makes the pork brown much more beautiful.
I learned that you use buttermilk on pork and you can use butter to make it more prettier……;)
I LEARNED THAT YOU ARE NOT SUPPOSE TO LET IT BROWN ON ONE SIDE BECAUSE IT WILL COOK UNEVENLY! AND TO HEAT THE SKILLET ON MEDIUM HEAT…..not high because the middle will be under-cooked:( !!
I learned that you can marinate them for at least 4 hours but overnight will work too.
I learned that you should marinate the pork loin over night for its best result!
I learned that you could use buttermilk as a marinate and I also learned that you can use a meat for more than one recipe to make better use of resources. I also learned that feezing meat allows you to use the meat at a later time without having to worry about it going bad.
i learned that you need to flip the pork chops that way you dont over cook one side to much.
I learned that you should cook the pork chops for 5 mins. on one side (checking carefully that it dont burn or get too brown) and that the internal temp. should be about 160 degrees.
I learned that you have to cover the pork lion with buttermilk. And you have to marinate for 4 hours or over night.
i learned that you must heat the skillet to medium heat and not let them get to brown.
i learned you have to turn and cook until the internal temperature is about 160 degrees.
one thing i have learned about cooking pan-fried pork loin chops is how to marinate them.
One thing I learned about this is that you have to marinate them for 4 hours or over night.
cook for about 5 minutes on one side, cook until the internal temperature is about 160 degrees
when you turn your pork loins you need to let it cook until the inside temperature is 160 degrees.
I love me some pork loins! I really enjoyed this recipe from what I read and I learned that you put paprika on the chops which I found was interesting because I didn’t know that. It was interesting alos that you soak the chops in buttermilk and put them in a zip lock bag. I would love to try out this recipe!
What happened to block scheduling? Sounds like the “good old days”!
I learned that if you soak the meat in butter milk it makes it tender.
I learned that your pork loin chops must be cut 1 inch thick, and don’t overcook them or else they will be too tough.
I learned that you must cook the pork chops until their internal temperature is 160 degress.
I learned when cooking pork loin chops to make sure the enternal temperature is 160 degrees.
I did not know that when you are making this that it should marinate over night.
From reading i learned that your pork loin chops must be cut 1 inch thick, and don’t overcook them or else they will be too tough.