Skip Navigation Links.
Skip Navigation Links.
Skip Navigation Links.

PAN-SEARING PORK

PORK Cuts

Pork for Pan-Searing:

  • Boneless Center Cut Chops
  • Boneless Sirloin Chops
  • Cube Steak
  • Pork Cutlet
  • Canadian Style Bacon
  • Fresh Sausage
  • Ground Pork

Utensils:

  • Heavy Non-Stick Skillet
  • Iron Skillet with Oil, Cooking Spray
  • Tongs

Instructions:

  • Heat heavy nonstick skillet over medium heat for 5 minutes.
  • Season pork with herbs or spices, as desired. Place in preheated skillet. Do not overcrowd. Do not add oil or water; do not cover.
  • Cook according to desired doneness, unless cut is over 1 inch thick — then you may need to turn multiple times to avoid burning. Remove excess drippings as they accumulate.
  • After cooking, use additional seasoning if desired.
 
​​