Thickness Matters

• The thickness of the pork chop, cutlet or steak determines the length of the cooking time and heat setting on the stove burner. The thicker the meat, the longer it must be fried in order to reach the correct internal temperature. Searing the outside is a good first step to create a char that fuses the pork's tissues together and seals in the juices. Finishing the cooking on a lower heat setting ensures that the entire chop or cutlet is cooked through. Cooking a thick chop on very high heat chars the outside, but leaves the center raw.

Cooking Times

• Depending on the thickness of the pork, you can plan on at least 5 to 8 minutes per side and start testing the meat once that time has elapsed. Don't add any other liquids to the pan, as that will cause the meat to steam rather than roast, and it won't develop the roasted crispy texture you're looking for. When the pork has reached the minimum safe temperature, you can leave it in the pan a bit longer, but you risk drying it out and lowering the internal temperature. Covering it and leaving the burner on the lowest heat setting will keep the pork warm without drying it out.

Pan Selection

• You'll be more successful at slowly frying the pork if you use a wide heavy skillet with a flat bottom and high sides. Pans made of lighter metals warp more easily and conduct heat poorly, creating hot and cool spots. This can cause uneven cooking and meat not seared completely on either side. Preheat the pan to medium-high heat and don't overcrowd it. Leave at least one inch between the chops or cutlets to allow for adequate heat circulation and proper cooking.

Testing for Doneness

• You can test the pork for doneness in one of several ways. When it has cooked for the recommended time, slice into it with a sharp knife and check for a grayish opaque color. The juices from properly cooked pork should run completely clear and show no hint of a pink color, which would indicate that part of it is still raw. The most accurate determination, however, is achieved by using an instant-read meat thermometer inserted in the thickest part of the chop or cutlet and away from the bone.