Best Way To Cook Thick Pork Chops Food

MOIST BAKED PORK CHOPS

Moist Baked Pork Chops image

For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.

Provided by Sahara B

Categories Main Dish Recipes Pork Pork Chop Recipes Baked

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

4 cups cold water
¼ cup kosher salt
1 tablespoon whole black peppercorns
1 bay leaf
4 (5 ounce) center-cut pork chops on the bone
½ cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil, or more as needed
aluminum foil

Steps:

Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
Preheat the oven to 400 degrees F (200 degrees C).
Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 29 g, Cholesterol 45.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 16.8 g, SaturatedFat 4.4 g, Sodium 5980.2 mg, Sugar 27 g

BONELESS PORK CHOPS

Boneless Pork Chops image

Make and share this Boneless Pork Chops recipe from Food.com.

Provided by ArtWork

Categories Pork

Time 25m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 4

Ingredients

4 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon ground pepper
4 boneless pork chops, 1/4 inch thick

Steps:

Preheat oven to 400 degrees farenheit.
Heat 2 tablespoons olive oil in oven proof skillet over medium heat.
Sprinkle salt and pepper on both sides; add to skillet.
Saute until golden brown: about 2 minute.
Flip, cook two more minute.
Place pan in oven; roast until cooked through. About 10- 20 minutes.

THIN PAN-SEARED PORK CHOPS

Thin Pan-Seared Pork Chops image

Double-thick pork chops always look appetizing, but unless they are cooked perfectly, they tend to be dry, regardless of whether you grill or bake them. That's especially true if they are lean loin chops. But skinny chops cooked over high heat on the stovetop are far more apt to come out juicy. Giving them an hour in quickly made brine adds even more flavor and tenderness. Ask your butcher to cut thin chops that weigh 4 to 5 ounces.

Provided by David Tanis

Categories dinner, easy, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup kosher salt
1/4 cup granulated or brown sugar
2 bay leaves
1 teaspoon coriander seeds
12 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
8 thin, bone-in pork chops, also known as breakfast chops, 4 to 5 ounces each (about 2 1/2 pounds total)
Extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
Salt and black pepper
5 ounces baby arugula (about 4 cups), or a mixture of arugula, tender parsley leaves and mint leaves
Pecorino cheese, for shaving (optional)

Steps:

Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.

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