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!
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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