why are my pan fried pork chops tough

The best tender and juicy Pan Fried Pork Chops recipe! With only 5 simple ingredients and 15 minutes, you can turn underrated pork chops into a scrumptious dinner that rivals the best steak. By following a few easy tips, you can forget about dry and tough chops forever!

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they’re cooked for even a few minutes too long, whether it’s in the oven or on the stovetop or grill, they’re quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
why are my pan fried pork chops tough

How long to fry pork chops

Cooking times vary for thin vs. thick pork chops. Simply follow the cook time chart below for the chops you’re using:

Thickness Frying Time
¾ inch / 1.9 cm 4-6 min
1 inch / 2.5 cm 6-8 min
1 ¼ inch / 3.2 cm 8-10 min
1 ½ inch / 3.8 cm 10-12 min

Note: Times above are for room temperature chops. As kitchen equipment may vary in the amount of heat produced, it’s best to verify doneness using a thermometer instead of relying on time alone.

Watch the video to see how easy it is to make this recipe:

  • Remove pork chops from the fridge 15-20 minutes before cooking.
  • Pat dry with paper towels.
  • Mix paprika, garlic powder, salt and pepper in a small bowl.
  • Rub with olive oil and seasonings on all sides.
  • Place a large cast-iron skillet over medium-high heat.
  • Once the pan is hot, add oil and pork chops.
  • Cook for 5-10 minutes in total depending on the thickness, flipping every minute.
  • Check doneness using an instant-read thermometer.
  • Remove the pork chops to a plate to rest for 5 minutes before serving.

Unlock the Secrets to Perfect Pork Chops | Pro Tips Revealed


How do you fix tough pork chops?

Your best bet is to try to save the flavor (as best you can) and deal with the toughness of the overcooked Pork Chop. Grind up (or dice fine) the Pork Chop and reheat it gently at the last minute in a gravy, sauce, stew, or soup. Do NOT cook it through, again, by throwing it in at the beginning of your new dish.

Do pork chops get more tender the longer you cook them?

Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) and greatly increases once you hit 140℉ (60℃). This is why ribeyes, chicken breasts, and pork chops turn dry and chewy when you cook them for too long.

Why are my pork chops so tough?

It’s what we should expect every time we cut into this meat. But sometimes we’re met with a tough, chewy chop instead. Overcooking is the simple reason why your pork chops turned out tough, but here’s the best way to make sure it never happens again. Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking.

Why is pork not recommended to eat?

This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.

Why are my pork chops sticking to the Pan?

If you have chosen a pan that does not have a non-stick coating to it, you may be concerned with the pork chops sticking to the pan. The tricks above will help in preventing that (especially #1), but you can also help yourself by giving your pork chops time; don’t try to pry your chops off of the pan to check to see if they’re ready.

What happens if you cook a Pork Chop too high?

It’s been cooked at too high a temperature. Pork chops are tough when they are cooked at too high a temperature. This causes the meat to become chewy and hard to eat. If the pork chop is cooked at a high temperature for too long, it will become tough and dry.

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