REVERSE SEARED PORK CHOPS
The method of reverse searing meat is new to me. I read several articles about it and found this recipe by J. Kanji Lopez-Alt of Serious Eats. I tried it last night without the 8-24 hours of dry brining. He recommends rib chops from the blade end. I had center cut. They were still the best pork chops we ever had. I will next try it with steak. Posting here for safe keeping.
Provided by surus
Time P1DT35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pat chops dry with a paper towel. Combine salt and sugar and season pork generously on all sides. Put on wire rack on 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 in the center of a chop registers 100-110*F for medium rare, about 30 minute or 110-120*F for medium, about 35 minute.
- Heat oil in a stainless steel or cast iron skillet over high heat until smoking. Place 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. Hold chops with tongs and sear the fat on the sides about another minute. Transfer chops to a clean rack set in a rimmed baking sheet and let rest 3-5 minutes.
- Reheat drippings in pan and pour over chops just before serving.
Nutrition Facts : Calories 579.7, Fat 43.1, SaturatedFat 15, Cholesterol 167.8, Sodium 7188.5, Carbohydrate 4.8, Sugar 3.1, Protein 41.6
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