The main culprit of over-cooked pork chops

Why does the pork chop turn black instantly in a hot pan, which makes people extremely distressed? There are several key reasons behind this annoying phenomenon, let’s explore them one by one:

High-temperature searing

High temperature is the main culprit that causes pork chops to turn black. When a pork chop is placed in an overheated pot, the outer layer of meat will quickly burn, producing black char. The best way to avoid this is to fry the pork chop over medium heat to allow the meat to cook evenly and avoid burning on the outside and cooking on the inside.

Improper selection of pots

Using inappropriate pots is also one of the reasons why pork chops turn black. Due to their strong thermal conductivity, cast iron pots and stainless steel pots can easily cause local overheating and cause local burning of the pork chop. It is recommended to use a non-stick pan, which distributes heat evenly and prevents the pork chop from sticking and burning.

Pork chops contain too much water

Fresh pork chops usually contain a lot of water. If the pork chop is not fully drained before frying, the water droplets splashing into the hot oil will explode and splash the fat on the surface of the pork chop, causing the pork chop to partially turn black. Before frying the pork chop, carefully absorb excess moisture with paper towels or kitchen towels. This is a key step to prevent browning.

Marining time is too long

Marining pork chops is to make them flavorful and tender. Marinating for too long will cause the meat to deteriorate, especially marinades with high sugar content, which are prone to caramelization at high temperatures, producing brown or black substances. It is recommended that the marinating time of pork chop be controlled within 2-4 hours to avoid marinating it for too long.

Other influencing factors

In addition to the above reasons, other factors may also cause the pork chop to turn black, such as:

Pork chop cut too thin: pig If the steak is cut too thin, the heating area will be large and it will burn easily. It is recommended that the thickness of the pork chop be at least 1.5 cm.

Oil temperature is too low: Oil temperature that is too low will cause the pork chop to stick to the pan and cause local blackening. The ideal oil temperature should be 175-190 degrees Celsius.

Turn over too many times: Turning over too many times will damage the surface of the pork chop and cause it to turn black. It is recommended to fry the pork chop on one side until golden brown and then flip it over.

Solution

Master the following tips to effectively prevent pork chops from being over-cooked:

Use medium heat to fry pork chops to avoid overheating.

Choose a non-stick pan for frying.

Drain the pork chop thoroughly before frying.

The marinating time of pork chop should be controlled within 2-4 hours.

Cut the pork chop to appropriate thickness.

The oil temperature is controlled at 175-190 degrees Celsius.

Keep the number of flips to a minimum.

By mastering these techniques, you will no longer worry about over-cooked pork chops, and can easily enjoy a feast of pork chops with attractive color, burnt aroma and delicious flavor.