How To Cook Thick Boneless Pork Chops?

In this video we are going to be making the famous thick boneless pork chops. I used to use a pan, but it got old, so I switched to a sous vide device which is an immersion circulator that puts food in a bag. I have one with a temperature of 55°c for holding the meat, a circulating water pump to prevent the meat from sitting in its own juices, and a window to keep an eye on the bag so you don’t overcook it. It cooks very evenly and is very easy to use. The device is not cheap, but the bag of meat and water alone cost less than the pan I was using before.

How to cook thick boneless pork chops

You may be surprised to know that pork chops are actually pretty easy to cook. They’re full of lean protein and rich in B-vitamins and zinc. Your best bet is to purchase them with the bones removed and then cook them right after you get home. The bones give them a nice flavor and make them harder to overcook. If you’re not a fan of bones, you can cook them without them as well. The main difference is that you will have to remove the bones from the meat. Remove the bones by starting by pulling out the thickest bone. Pull it out slowly and carefully. While holding it firmly, pull the other bones out as well. You can cut the remaining meat from the bone as you go. Do this as close to the bone as possible.

Serve and enjoy

This is easy to cook. Basically, you just need to get your heat on high and your pan on medium. You can tell when the meat is done by checking the thickest part of the meat and make sure it reaches 160 F on an instant read thermometer. Once the meat has been removed from the pan, let it sit for at least 10 minutes. You can serve this pork chop with a variety of vegetables and a house salad.

Season the chops

One of the best ways to make sure you get a nice crispy outside is to make sure that the meat is cooked at the right temperature. To do this, you’ll want to use a meat thermometer. Make sure the meat is cooked to an internal temperature of 145F. You can do this by inserting the thermometer into the thickest part of the chop, avoiding the bone. To make sure that you get nice and crispy on the outside, you will want to cook the chops for about ten minutes, then flip them and cook for a further six to seven minutes. Remove from the pan and allow to cool.

Thinly slice the pork

The first thing you want to do is slice the pork very thin, or chop it into small pieces. If the pork is too thick, it will take longer to cook. One way you can do this is to use a sharp knife. You can also use a mandoline. Be sure to slice or chop the pork very thin. You should be able to see right through the pork. This helps make it easier to get the pork to cook all the way through, and helps it retain its juices. Once the pork is ready, you can serve it with potato salad, coleslaw, or macaroni salad.

Cook the chops

Chop up the chops. Take out a bit of the fat, but leave the rest. Cut the chop into 2 pieces.