Back to basics... We Made National Pork Board's Basic Pork Recipe. Here's the thing with pork - most home cooks are fearful of undercooking pork, they've heard horror stories of of food poisoning because of undercooked pork. Pretty much it's all Bs. So many home cooks cook pork to the point of being so overcooked it's inedible. If you place a perfectly cooked, perfectly safe pork chop in front of them cooked to a safe internal temperature for pork... they'll push it away and scream that it's undercooked and unsafe. Wrong. Pork can be pink in the middle, and be perfectly safe. The safe cooked internal temp for whole cuts of pork is 138ºF, and cooking pork to an internal temp of 145ºF , as we do here, gives you a measure of safety. Stop overcooking your pork! Stop believing outdated old wives tales and bad internet myths...
1.Season both sides of chop with salt and pepper.
2.Heat oil in pan on medium heat.
3.Fry chops 4-7 minutes on each side until internal temperature is 145ºF.
4.Remove from pan and let rest 3 minutes before serving.
5.Serve and enjoy.