The Best Way To Cook Thin Pork Chops Food

THE BEST WAY TO COOK THIN PORK CHOPS

Steps:

• Mix the flour, salt and pepper in a shallow dish. Dredge the cutlets in the mixture on both sides and shake off excess. Set aside.
• Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter to the pan. Sear the pork chops for 60-75 seconds per side until they just begin to turn golden. Remove from pan and set aside.
• Decrease the heat to medium and to the same skillet add the cream, mustard and honey. Whisk until combined and bring to simmer. Add the pork chops back into the skillet and nestle down into the sauce. Cover and simmer for 5-6 minutes or until the internal temperature reaches 145°F (63°C). Immediately remove from the skillet and serve.

THIN PAN-SEARED PORK CHOPS

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.