Let’s get one thing straight: the old rule of “cook it until it’s shoe leather” is dead. Gone. Today, we cook pork to a safe, glorious 145°F internal temperature, which leaves it tender and pinkish in the middle. But to get there without burning the outside, you need the right pan heat.
Your target for the oil? A steady 350°F to 375°F. Think of it as the sweet spot—hot enough to create a golden crust, but not so hot that you set off the smoke alarm and scare your cat. You want a sizzle, not a scream.
How to Know You’re There (Without a Thermometer)
You don’t need a fancy gadget to test your oil, just a wooden spoon or a pinch of flour. Dip the spoon handle in—if tiny bubbles dance around it immediately, you’re in business. If it goes wild like a science fair volcano, it’s too hot (back off the heat a tick).
No bubbles? Wait, my friend. Patience isn’t just a virtue; it’s the difference between a sad, soggy chop and a crispy one. A few minutes of waiting now saves you an hour of chewing regret later.
