Frying pork and beef
A shallow skillet suits chops and chicken-fried steak; a deep pot suits tonkatsu. The cut and thickness change the time, so start with the matching food page.
Before you cook:Use the food page’s temperature guidance for the cut you have.Choose a frying method →
Choose your food
Oil or air?
Open a food page for piece size, preparation, steps and the original source.
| Food | In oil | In the air fryer | Doneness check |
|---|---|---|---|
| Pork chops | Medium heatShallow fry · 3–4 min per side | 375°F (190°C)12–15 min | 145°F (63°C) + 3 min rest |
| Tonkatsu | 340°F (170°C), then 355°F (180°C)Deep fry · 1 min per side + 30 sec per side | No sourced air fryer entry | 145°F (63°C) + 3 min rest |
| Chicken-fried steak | 350°F (175°C)Shallow fry · 1½ min per side | No sourced air fryer entry | 145°F (63°C) + 3 min rest |
| Bacon | Medium heatPan fry · 8–12 min | 375°F (190°C)2–3 min, flip, then 4–5 min more | it is as crisp as you like |
Times and settings are starting points from the linked source recipes, not guarantees for every piece or machine. Check the food page for its size and method. Safe internal temperatures come from FoodSafety.gov where applicable.