PERFECT PAN SEARED PORK CHOPS
Pan seared pork chops develop incredible layers of flavor when mixed with rosemary, thyme and roasted garlic. Keep everything simple so the delicate flavor of the pork isn't lost!
Provided by Scott G
Categories Main Course
Time 17m
Number Of Ingredients 8
Steps:
- Season the thick cut pork chops with salt and pepper. Allow them to come to room temperature for about 30 minutes.
- Heat a heavy bottom pan (preferably cast iron) that will fit all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.
- After five minutes, flip the chops. By this point, the fat should be very hot. Turn the heat down to medium-high after the chops have all been flipped. Add in the roasted garlic.
- After 3 minutes, add in the butter and reduce the heat to medium low. Carefully tilt the pan and spoon the fat over the top of the chops. Repeat again once or twice over the next few minutes.
- Cook until your desired temperature has been reached. Remove from the pan and top with the roasted garlic, thyme and rosemary. The fried rosemary is delicious with the chops.
- Serve hot and happy eating!
Nutrition Facts : Calories 445 calories
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
PERFECT PAN SEARED PORK CHOPS
Perfect, juicy pork chops! The sauce is my favorite part, so don't skip on making it at the end!
Provided by Hannah Bishop
Categories Steaks and Chops
Time 45m
Number Of Ingredients 4
Steps:
- 1. Sprinkle the chops with the salt, pepper and thyme (I use a generous amount) Pat the seasoning onto the pork so that it sticks nicely then let them sit on the counter for 30 minutes.
- 2. Pour the oil in a skillet and heat over medium high. Arrange the pork chops in the skillet so that they are not touching each other and cook for only about 4 minutes on each side until golden brown. You may need to turn the heat to medium low.
- 3. Turn the heat off, quickly cover with a tight fitting lid and let sit for 8-10 minutes depending on thickness of chops.
- 4. Remove the pork chops from the skillet and de-glaze the pan with a splash of white cooking wine and butter. Finally, pour the sauce over the chops & serve!
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
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
JAPANESE-STYLE CRISPY FRIED PORK BOWL (TONKATSU DONBURI)
Recipe for a popular Japanese rice bowl, also known as Katsudon. Garnish with sliced green onions.
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 32m
Yield 2
Number Of Ingredients 10
Steps:
- Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
- Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
- Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 58.1 g, Cholesterol 266.8 mg, Fat 24 g, Fiber 2.3 g, Protein 32 g, SaturatedFat 6.1 g, Sodium 1223.9 mg, Sugar 8 g
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