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
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
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