Pan Fry Pork Chop With Garlic Food

PAN FRIED PORK CHOPS

Steps:

• Heat a medium-sized cast iron pan over medium-high heat. Dry the pork chops with paper towels then season them on both sides with Italian seasoning, sea salt, and pepper.
• Drizzle half of the oil over one side of the pork chops and use your fingers to spread it around.
• Add the pork chops to the hot pan oiled side down. Sear the chops for 4-5 minutes, or until a golden crust forms. Rub the remaining oil over the top side of the pork chops then flip them over. Sear them for another 3-4 minutes then remove them from the pan and let them rest for 10 minutes.
• While they're resting, mix the softened butter with honey, garlic, and parsley. When you're ready to eat, add a dab of butter on top of each pork chop before serving.

PAN FRY PORK CHOP WITH GARLIC

Steps:

• 1. Wash the pork chop and use a meat hammer to tenderize it. Then cut the fat around the sides.
• 2. Use a food processor to grind together the garlic, onion and ginger.
• 3. Prepare Marinate: Melted sugar with a little water and add soy sauce , wine , sesame oil , soy sauce , salt , pepper , chicken knorr , water , and other seasonings.
• 4. Add marinate mixture and onions, garlic and ginger mixture with the pork chops. Marinate for about 30 minutes.
• 5. Flour the pork to make it crispy on the outside
• 6. Add oil to a frying pan and add garlic fry until cooked. Remove garlic clove and keep the oil.
• 7. Turn to medium heat and fry pork chop on one side and cover with lid pan to keep moisture in. Then flip the pork over and continue the same process. Once golden brown remove from pan and enjoy!

STELLA'S PAN FRIED HONEY GARLIC PORK CHOPS

Steps:

• Season Pork Chops with black pepper, salt and chili powder, then set aside to marinate.
• In a small bowl whisk sweet chili sauce, soy sauce, honey and garlic, to use as glaze.
• Spray oil to a heated flat frying pan.
• Fry Pork Chops for 30 seconds on each side.
• Lightly brush the glaze mix on each side of the Pork Chops until it cooks to a medium brown.
• Serve in a platter and sprinkle red crushed pepper flakes.

PAN SAUTEED PORK CHOPS WITH GARLIC-HOISIN SAUCE

Steps:

• Season chops with salt and pepper and heat the oil in a saute pan.
• Once the oil is hot, saute the chops until done.
• Remove chops to a platter.
• Now for the sauce, to the same pan, add oil and garlic and cook on medium heat until fragrant; about 30 seconds.
• Stir in the broth, hoisin, vinegar, red pepper flakes and any accumulated juices from the pork platter, scrapping any browned bits and simmer until thickened, about 7 minutes.
• Spoon sauce over chops before serving.

PAN TO OVEN PORK CHOPS WITH GARLIC

Steps:

• Preheat oven to 220 degrees Celsius Place and ovenproof dish big enough to hold the chops in 1 layer in the oven to heat through. Break up all the garlic cloves, but leave in their peels. Crush lightly with the blade of a knife.
• Heat olive oil in large skillet over medium heat. Add all garlic cloves and fry 2-3 minutes, stiring occasionally. Add chops in batches, browning 1 minute on each side. Remove from pan with tongs and arrange in preheated dish, with the fatty, bony end bits sticking into the air, so that they crisp up in the oven and allow the meaty part of the chops to braise in the juices realeased.
• Remove Remove garlic cloves from pan with slotted spoon and scatter over the chops.
• Return skillet to heat and deglaze with the wine, and reduce by half. Tip contents of pan over chops, season and return dish to oven. Roast for 15-20 minutes, basting chops with pan juices halfway through. Don't be alarmed if the garlic cloves are a little blackened. They'll be sweet and tender on the inside.
• Serve each chop with a few garlic cloves and spoon over pan juices.