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How can you tell when unbreaded porkchops are done cooking?
- Thread starter kiki
- Start date
Easiest way: cut into it and look to see if it's cooked all the way through.
Less intrusive: Run a sharp knife under cold water, then stick it into the middle of the thickest part of the pork chop. Then pull it out and touch the tip of the knife to your bottom lip. If it feels hot (not warm), it's done.
You can also learn to tell when meat is cooked by touching it and evaluating how soft or hard it is. When it's truly hard, it's "well done" which even for pork is probably overdone for most people. So you can practice that in combination with other methods, and eventually this can be the technique you use.
Less intrusive: Run a sharp knife under cold water, then stick it into the middle of the thickest part of the pork chop. Then pull it out and touch the tip of the knife to your bottom lip. If it feels hot (not warm), it's done.
You can also learn to tell when meat is cooked by touching it and evaluating how soft or hard it is. When it's truly hard, it's "well done" which even for pork is probably overdone for most people. So you can practice that in combination with other methods, and eventually this can be the technique you use.
Mystery Girl
New member
Just take a knife and cut in one of the pork chops and see if it's cooked through (no pink).
R
ridefakey2
Guest
When the juices run clear
the best way is with a thermometer,but if you have thin chops this isn,t always the best way.i use the touch method,being in the business for 20 years i can touch a piece of meat and tell you what colour it is,try practicing.well done will be firm,medium will be a little mushy in the centre,med rare will be more soft to the touch.
good luck!
p.s
chefs tip...with your left hand,connect your index finger to your thumb and hold it loosely.press directly between the top knuckles of the finger and thumb(the fleshy part) this will feel like MR ,move a 1/2 inch towards your wrist and press,this is Med,another 1/2 inch and this is what well done will feel like.
good practice will help,try with all kinds of meat and eventually you will just know..
good luck!
p.s
chefs tip...with your left hand,connect your index finger to your thumb and hold it loosely.press directly between the top knuckles of the finger and thumb(the fleshy part) this will feel like MR ,move a 1/2 inch towards your wrist and press,this is Med,another 1/2 inch and this is what well done will feel like.
good practice will help,try with all kinds of meat and eventually you will just know..