Pan-Frying

Pan-Frying

Sometimes the weather doesn’t agree with your
grilling plans, but that’s no reason not to enjoy a cut
of Chairman’s Reserve® Premium Pork. So break out
the skillet and let’s get to work!

THE BASICS

Heat a small amount of oil in a large heavy skillet over
a medium-high heat.

Once heated, place pork in the skillet; do not cover.

Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.


In a pinch

Feeling adventurous? Try out sous-vide (water bath) cooking. You can get a professional rig or make your own. The end result? Perfectly cooked meat that doesn’t require supervision. Once it’s cooked to the perfect consistency, simply throw it on a hot skillet to sear and enjoy!

try it out
  • Tenderloin Medallions
  • Ground Pork Patties
  • Loin Chops, bone-in and boneless
  • Cutlets