![]() The chops may be served plain or with Honey Mustard Sauce. Note: If the pork is enhanced (injected with a salt solution), do not salt the chops ahead. Pat the chops dry with paper towels before cooking. We always appreciate the feedback! □īEFORE YOU BEGIN… For an easy, flavor-enhancing dry brine if you have time, salt the chops at least 1 hour or up to 24 hours before cooking: Sprinkle chops on both sides and edges (use 1 teaspoon salt per pound of meat) and then refrigerate them, uncovered. If you make this recipe, please comment and give it a 5-star review if you deem worthy. Roasted Potato Salad with Special Sauce.Buttermilk Mashed Potatoes or Olive Oil Smashed Potatoes.Shaved Brussels Sprouts Caesar Salad (delicious with kale too).Apple Pecan Spring Greens with Maple Dijon Vinaigrette.Favorite side dishes to serve with pork chops: Wild rice and vinaigrettes with a touch of mustard and/or maple syrup are bound to be winners too. Some of my favorite vegetable pairings include Brussels sprouts, winter squash, mushrooms, greens of all kinds, green beans, beets, apples, and sweet potatoes. What to pair with pork chops? These pork chops are flavorful enough to stand on their own yet endlessly welcoming of other ingredients. Truly dry, tough pork starts to occur over 160℉. An extra 10, even 15, degrees will still yield tender pork, albeit slightly less so. The recommendation is now to pull pork from the heat at 135℉ and let the temperature rise to 145℉ as it rests, leaving it right at the sweet spot: perfectly pink, tender, and juicy – and USDA approved.To do this effectively, use tongs to lift the meat from the pan and then insert the thermometer sideways into the center of the chop, avoiding the bone. The best way to determine when the chops are perfectly cooked is by taking the temperature with a quick-read thermometer.How do you gauge doneness with pork chops? Flipping the pork chops every 2 minutes cooks them from the bottom up and the top down, so the inside cooks evenly and the crust builds up gradually. ![]() The first burst of high heat drives off residual moisture so the meat sears lowering the temperature prevents smoke and helps the interior and exterior finish cooking at a more even rate. Start on high heat, and then reduce to medium.For best sear, pat the chops dry with a paper towel just before cooking. Adding the chops to a cold pan allows the interior to cook gradually and evenly. (I use a piece of paper towel to apply a thin coat) Less oil means less smoke and splatter and allows the crusty bits to stick to the meat, not the pan. These surfaces prevent the chops from sticking with the least amount of added oil. Cook in a nonstick, seasoned cast iron, or carbon-steel pan.If thinner, the chops will cook evenly but will not have time to develop as much golden-brown color on the surface. A thickness between 1½ to 2 inches is ideal. (That said, the overall cooking time is relatively quick.) This thickness allows for longer cooking and better browning. Look for the chops that feature a large eye of loin muscle, and be sure to seek out 1½-inch-thick chops (1¼ inches minimum, 2 inches maximum) for this recipe. They yield more meat, with a relatively small amount of gristly fat. I find boneless chops are not lacking in flavor when cooked this way. Many people believe the bone adds more flavor, while other prefer the ease of not having to cut around the bone. Both will cook up deliciously it comes down to personal preference. Bone-in or boneless pork chops? For this recipe, bone-in or boneless may be used.In this case, remove the steaks from the pan when the internal temperature registers 120℉ to 125℉ for medium-rare. The cold-sear method works well with steak too. I’ve tried it with duck breasts, where the gradual rise in heat allows the fat to render and the skin to slowly crisp while the meat cooks to juicy perfection. The prized golden brown, caramelized surface develops over time, allowing the pork chops to truly shine with the simplest seasoning of salt and pepper. Starting with a cold pan allows the meat to come to temperature gradually and evenly, and the layer of meat directly below the surface doesn’t overcook. The key to juicy success lies in a simple technique. All of us, however, have likely been served more than one pork chop that’s dry and tough instead of tender and juicy! When cooked properly, a thick, lean pork chop can be juicy and so full of flavor. No more tough, dry pork chops! A clever technique guarantees tender, juicy meat every time, and you won’t believe how easy it is.
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