What am I doing wrong when frying pork chops?

[Aric R]

I marinate them in a hawaiian marinade and then throw them in the frying pan on med/med-hi (6 out of 10 on my stovetop) and by the time they are done cooking the sugar based marinade has left burned remanants all over the place. Anyway to curb this effect and still get tasty chops?

[Brutally Honest]

What's happening is that the sugar in the marinade is scorching from the heat; it's pretty common. What I think you want is caramelization, where the sugar turns to a syrupy substance.

I would suggest that if you're going to use the marinade, that you grill your chops. OR steam the chops (cook over a medium-low heat with a lid on the pan and about 3 TBS of water added, and brown them during the last 5 minutes or so. Or you could cook your chops as you normally would, using the marinade as a brush-on rather than something that is on the meat the whole time.

[Floridian~``]

A sugar based, sweet marinade is only good for a grill, broiler or oven baking, not in a fry pan.

[Amy W]

Start out at a higher temperature, but turn it down after it gets up to a boiling point and cook slowly and maybe even try covering it. And really, it doesnt take pork chops too long to cook either.

[motleycfan]

Try cooking them at a lower temp. Try about a 3-4 for a little longer time.