PERFECT PAN-SEARED PORK CHOPS RECIPE
For the ultimate pork chops with a deep brown crust and juicy interior, dry-brine them overnight, cook them in a gentle oven, and finish them off with a sear in a hot skillet.
Provided by J. Kenji López-Alt
Categories Mains
Time 8h45m
Yield 2
Number Of Ingredients 8
Steps:
- Pat pork chops dry with a paper towel. Season pork chops generously on all sides with all of the sugar. Season with salt to taste. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.
- The next day, preheat oven to 250°F. Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100 to 110°F on for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
- Heat oil in a large stainless steel or cast iron skillet over medium-high heat until just smoking. Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about a minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
- Just before serving, reheat drippings in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.
Nutrition Facts : Calories 1136 kcal, Carbohydrate 11 g, Cholesterol 279 mg, Fiber 2 g, Protein 91 g, SaturatedFat 29 g, Sodium 862 mg, Sugar 6 g, Fat 79 g, UnsaturatedFat 0 g
PAN-SEARED PORK CHOPS
The secret to the juiciest, most flavorful pork chop is a simple brine with just two ingredients: salt and sugar (okay, maple sugar). Once you've brined, a stepped-up weeknight dinner is just a sear, baste, and bake away.
Provided by Naomi Pomeroy
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
- Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
- Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
- Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
- Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.
KENJI'S PERFECT PAN-SEARED PORK CHOPS
Entered for safe-keeping, from J. Kenji López-Alt, Chief Creative Officer of Serious Eats. Use 1-1/2-inch thick chops (might need to request double-cut chops from the butcher). Long dry brining, uncovered, in the refrigerator helps to retain moistness. More at: http://www.seriouseats.com/2014/03/the-food-lab-pork-chops-blah.html. Prep time includes refrigerator dry-brining time.
Provided by KateL
Categories Pork
Time 8h35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- NIGHT OR MORNING BEFORE COOKING.
- Pat pork chops with a paper towel. Combine salt and pepper in a small bowl. Season pork chops generously on all sides with the salt and sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, UNCOVERED, at least 8 hours and up to 24.
- COOKING.
- Preheat oven to 250°F
- Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110°F for medium-rare (about 30 minutes), or 110-120°F for medium (about 35 minutes). To prevent overcooking, start checking temperature 5-10 minutes before suggested time.
- Remove chops from oven.
- Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
- Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
- Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer.
- Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
- Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.
Nutrition Facts : Calories 1083.3, Fat 75.2, SaturatedFat 19.8, Cholesterol 293.6, Sodium 7332.8, Carbohydrate 4.4, Sugar 3.1, Protein 92.3
BALSAMIC PAN SEARED PORK CHOPS
The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.
Provided by chef blade
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Season chops lightly with salt and pepper.
- Heat oil in non-stick pan to HOT.
- Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
- Turn and sear for same time, remove to platter.
- Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
- Add balsamic and stir for one minute.
- Pour skillet contents over pork chops and serve.
Nutrition Facts : Calories 975.8, Fat 62.3, SaturatedFat 20.3, Cholesterol 305.1, Sodium 499.8, Carbohydrate 14, Fiber 2.3, Sugar 6.4, Protein 85.6
PAN SEARED PORK CHOPS WITH CIDAR SAUCE
I found this recipe online a few months ago and have been looking for it ever since!!! Now that I have found it again, I have made a few changes that I think really help the sauce and I am sharing this wonderful recipe with you. Please enjoy.
Provided by Amber 505
Categories Pork
Time 20m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper.
- Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these!
- Remove the Pork Chops to a plate.
- Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened.
- Add the vinegar to the pan and reduce for 3 minutes.
- Add the stock and cidar and reduce to half.
- Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them.
- Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper.
- Pour sauce over the chops and garnish with thyme.
PAN SEARED PORK CHOPS
This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.
Provided by HappyVal
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
- Season chops and heat a black iron skillet or shallow fry pan.
- (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
- (searing will seal in the juices so chops will not dry out).
- As soon as chops are done remove them and put butter and onions into pan.
- Cook till onions are done to desired consistency.
- Enjoy!
Nutrition Facts : Calories 457.1, Fat 29.3, SaturatedFat 8.2, Cholesterol 131.6, Sodium 118.7, Carbohydrate 5.5, Fiber 0.6, Sugar 3.4, Protein 40.4
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