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I was never really a fan of pork chops until I met my friend, Tyler, who taught me that I was cooking it all wrong. Once I learned how to properly cook them, I figured out that they’re a great topping for ramen.
Level Up Your Noodles with Pork Chop
Pork chops are great in instant ramen because it has a mild taste that absorbs the flavor of the ramen really well. And depending on the size of meat that you get, it can be a quick protein to cook up as you’re making your noodles.
Now the mistake I was making was that I was overcooking the pork which led to a dry and tough bite. I was cooking it to 165°F which meant it rose an additional 5 degrees to 170°F.
Cooking Temperatures
To make sure your pork chop is cooked to perfection and safe to eat, it’s crucial to use a meat thermometer and aim for these internal temperatures. Personally, I like to pull my pork chops off the heat when they reach around 140°F, as the internal temperature will continue to rise a few degrees while the meat rests:
- Slightly Pink Center (Pull at 140°F, rests to around 145°F): Juicy and tender.
- Just Cooked Through (Pull around 145-150°F, rests to around 150-155°F): Still tender but with less pink.
- Cooked Through (Pull at 155°F+, rests to 160°F+): Can start to become drier.
Remember, the USDA recommends a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Adjust your pull temperature based on your preference and the thickness of your chop.
Different Ways to Prepare Pork Chop for Ramen
- Pan-Seared: This is my go-to since it’s the fastest and you can get a good crust that adds flavor and texture to your noodles.
- Baked: For a more hands-off approach, baking pork chops can result in very tender and evenly cooked meat.
- Smoked: If you have a smoker, a smoked pork chop will add an incredible depth of smoky flavor that pairs well with rich ramen broths. I don’t make smoked pork chops often, but when I’m smoking a brisket or pork shoulder, I’ll throw in some pork chops as well if I have it.
- Sliced/Cubed & Sautéed: For a quicker method that’s easy to mix in, slice or cube your raw pork chop and saute the pieces rapidly in a pan with some seasoning before adding to your ramen. This is also great for saucy/dry noodles because you can just toss in the slices as the noodles are cooking. Just make sure not to overcook it!
- Leftovers: Don’t forget the power of pre-cooked pork! Thinly sliced leftover roasted, grilled, or pan-seared pork chop makes for an effortless and delicious ramen upgrade.
Frequently Asked Question
Boneless cook faster and are easier to slice for ramen. Bone-in can offer more flavor and juicy results, but take a bit longer.
My Instant Ramen Suggestions:
I find it particularly great with:
Extra Tips & What I’ve Learned
- Rest Your Meat: Always let your cooked pork chop rest for 5-10 minutes. This is helps ensure the meat is juicy.
- Slice Against the Grain: For the most tender bites, always slice your the meat thinly against the grain.
Have you tried adding this protein to your instant ramen? What’s your favorite way to prepare it?
