Expert: Keith Patton - 1/19/2008

Question
cooking without a batted and making sure they are not tough.

Answer
Barbara:

It is all about the temperature of the meat. Pork does not have to be cooked into something approaching a piece of wood to be safe.  Trichinosis parasite dies at about 145-150F.  So the key is to cook your pork chops to reach that temp but not much more.  Slightly pink center is okay.  Trichinosis is only found in free ranging pigs and bears, something there are not too many of anymore unless you live on a farm and raise your own.  Most are raised on concrete and have never eaten a snail, the carrier of the trichinosis parasite.

So when frying, take the meat out and let it sit out for a couple of hours to reach room temp before cooking.  Fry on high to med high in a skillet with a bit of olive oil in it.  The oil should be smoking.  Then brown the outside 2-3 minutes per side.  If you have an instant read thermometer (about $5 at any department store) take a reading.  If the internal temp isn't there yet, you can lower the heat and continue to cook, or put in a 325F oven for another 2-5 minutes depending on the thickness of the chop.  The key is not to over cook, this is true for beef too.  The meat will continue to cook even after you remove it from the skillet.  There is an old saying, "If it is done in the skillet, it will be overdone on the plate."  This is especially true for roasts and other large cuts of meat.

PS  When you see the little pink puddles of liquid and goo on the top side of the meat, this means the myoglobin is being squeezed out, by the contracting muscle fibers.  This means the heat is reaching the center of the meat and you should turn it quick.  Turn it at the first sight of this.

Keith