Pork Chop (per piece)
Our signature thick cut pork chop is made with fresh, fleshy pork chop to keep it juicy and filled with nutrition. We first tenderize the pork 20 to 30 times to break up the tough muscles and make it tender and soft to the bite. Then, we marinade our pork with our homemade brine for 2 days to ensure juiciness. No baking powder nor MSG is added during this process.
When it comes to frying pork chop, it’s just not the same as frying beef steaks. If you cook with high heat, it won’t cook thoroughly. If you overcooked it, it’ll be tough and dry to the bite. You can only cook it with medium-high heat on every side for 4-5 minutes.
– Substitute oil with butter for that super-flavourful chop.
– You’ll only get the chewy texture from thicker cuts.
– Move your skillet around more to get an evenly cooked chop.
– Want to test the doneness of your chop? Simply feel the firmness by poking them with your spatula. They should be firm, but not soft, but also not overly hard or they’re overcooked.