- Season meat, if desired.
- In a large, heavy skillet with a lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
- Add a small amount of liquid and cover pan tightly.
- Simmer over low heat on the stove or in a low to moderate (275 to 300° F) oven.
Blade Steak / Pork Steak ¾ inch thick 11-12 minutes
Cutlets ½ inch thick 3-4 minutes
Shoulder / Boston Butt 3 – 6 lbs. 2 2 ½ hrs.
Chops, boneless ¾ inch thick 6-10 minutes
Chops, bone-in ¾ inch thick 8-12 minutes
Tenderloin Medallions ½ inch thick 8-10 minutes
Not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.
For successful browning, foods must be dry and free of moisture or steaming not browning will result.
For more information on cooking with pork visit porkbeinspired.com