Easy Pan-Fried Pork Chops - Revision history

Jerome at 22:05, 19 October 2024

2024-10-19T22:05:29Z

← Older revision		Revision as of 22:05, 19 October 2024
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	==Step 5==		==Step 5==
	'''Slice''' the pork chops ''across the grain'' and serve with the ''butter sauce''.		'''Slice''' the pork chops ''across the grain'' and serve with the ''butter sauce''.
			[[Category:Pork]]

Jerome at 15:31, 20 September 2024

2024-09-20T15:31:10Z

← Older revision		Revision as of 15:31, 20 September 2024
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	[[File:Pork.jpg\|thumb\|~~390x390px~~\|Pork Chops]]		[[File:Pork.jpg\|thumb\|296x296px\|Pork Chops]]

	=Ingredients=		=Ingredients=

Jerome at 15:09, 20 September 2024

2024-09-20T15:09:58Z

← Older revision		Revision as of 15:09, 20 September 2024
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	__NOTOC__		__NOTOC__
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	[[File:Pork.jpg\|thumb\|~~240x240px~~\|Pork Chops]]		[[File:Pork.jpg\|thumb\|390x390px\|Pork Chops]]

	=Ingredients=		=Ingredients=

Jerome: added picture

2024-09-20T14:49:03Z

added picture

← Older revision		Revision as of 14:49, 20 September 2024
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	__NOTOC__		__NOTOC__
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			[[File:Pork.jpg\|thumb\|240x240px\|Pork Chops]]

	=Ingredients=		=Ingredients=
	'''2''' bone-in pork chops, preferably rib chops (1<sup>1</sup>/<sub>2</sub> inches thick, 8 to 10 ounces each)		'''2''' bone-in pork chops, preferably rib chops (1<sup>1</sup>/<sub>2</sub> inches thick, 8 to 10 ounces each)

Jerome: cupping prevention

2024-03-02T23:49:51Z

cupping prevention

← Older revision		Revision as of 23:49, 2 March 2024
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	==Step 1==		==Step 1==
			'''Cut''' slits every 1 inch along the ''fatty edge'' to help prevent ''cupping''.

	'''Place''' the pork chops on a ''large plate'' or ''baking sheet''. ('''''Optional''' — place a wire rack on a baking sheet''.)		'''Place''' the pork chops on a ''large plate'' or ''baking sheet''. ('''''Optional''' — place a wire rack on a baking sheet''.)

Jerome at 23:41, 2 March 2024

2024-03-02T23:41:53Z

← Older revision		Revision as of 23:41, 2 March 2024
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	==Step 1==		==Step 1==
	~~'''Tenderize''' the pork chops with a fork.~~

	'''Place''' the pork chops on a ''large plate'' or ''baking sheet''. ('''''Optional''' — place a wire rack on a baking sheet''.)		'''Place''' the pork chops on a ''large plate'' or ''baking sheet''. ('''''Optional''' — place a wire rack on a baking sheet''.)

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	==Step 2==		==Step 2==

	====== Brine the pork chops. ======		======Brine the pork chops.======
	'''Place''' the '''''water''''', '''''salt''''', and '''''brown sugar''''' in a ''gallon zip-top bag'' and '''stir''' to dissolve the ''salt'' and ''sugar''.		'''Place''' the '''''water''''', '''''salt''''', and '''''brown sugar''''' in a ''gallon zip-top bag'' and '''stir''' to dissolve the ''salt'' and ''sugar''.

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	'''Refrigerate''' for ''30 minutes'' and up to 8 hours.		'''Refrigerate''' for ''30 minutes'' and up to 8 hours.

	== Step 3 ==		==Step 3==
	'''Remove''' the ''pork chops'' from the brine and '''pat dry''' with ''paper towels''.		'''Remove''' the ''pork chops'' from the brine and '''pat dry''' with ''paper towels''.

	== Step 4 ==		==Step 4==
	'''Heat''' a large ''cast-iron skillet'' over ''medium-high'' heat until hot and just beginning to '''''smoke'''''.		'''Heat''' a large ''cast-iron skillet'' over ''medium-high'' heat until hot and just beginning to '''''smoke'''''.

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	Let the pork chops '''rest''' in the pan until they reach '''''140°F''' to '''145°F''''', 5 to 7 minutes.		Let the pork chops '''rest''' in the pan until they reach '''''140°F''' to '''145°F''''', 5 to 7 minutes.

	== Step 5 ==		==Step 5==
	'''Slice''' the pork chops ''across the grain'' and serve with the ''butter sauce''.		'''Slice''' the pork chops ''across the grain'' and serve with the ''butter sauce''.

Jerome at 23:34, 2 March 2024

2024-03-02T23:34:16Z

← Older revision		Revision as of 23:34, 2 March 2024
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			__NOTOC__
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	=Ingredients=		=Ingredients=
	'''2''' bone-in pork chops, preferably rib chops (1<sup>1</sup>/<sub>2</sub> inches thick, 8 to 10 ounces each)		'''2''' bone-in pork chops, preferably rib chops (1<sup>1</sup>/<sub>2</sub> inches thick, 8 to 10 ounces each)

Jerome: new recipe

2024-03-02T23:33:52Z

new recipe

← Older revision		Revision as of 23:33, 2 March 2024
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	2 bone-in pork chops, preferably rib chops (1 1/2 inches thick, 8 to 10 ounces each)		=Ingredients=
	3 cups room-temperature water 1/2 cup kosher salt 1/4 cup packed light or dark brown sugar 2 tablespoons unsalted butter 4 sprigs fresh thyme 2 cloves garlic, peeled and smashed 1. Tenderize the pork chops with a fork. Place the pork chops on a large plate or baking sheet. (Optional — place a wire rack on a baking sheet.) Prick the chops all over with a fork, about 1/8 inch deep. Flip the pork chops and repeat pricking the other side. 2. Brine the pork chops. Place the water, salt, and brown sugar in a gallon zip-top bag and stir to dissolve the salt and sugar. Add the pork chops and seal the bag. Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer. Refrigerate for 30 minutes and up to 8 hours. 3~~. Drain and pat the chops dry.~~ Remove the pork chops from the brine and pat dry with paper towels. 4~~. Heat a cast iron skillet over medium-high heat and sear.~~ Heat a large cast-iron skillet over medium-high heat until hot and just beginning to smoke. Add the pork chops and cook for 1 minute on each side — they should begin to brown and release some fat into the pan. 5. Continuing flipping and cooking for 8 to 10 minutes. Reduce the heat to medium. Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135°F in the thickest part. ~~6. Butter baste off the heat.~~ Remove the pan from the heat. Add the butter, thyme, and garlic. Use a large spoon to spoon the melted butter over the pork chops. Flip the pork chops and baste again. Let the pork chops rest in the pan until they reach ~~140~~ to 145°F, 5 to 7 minutes. ~~7. Slice and serve.~~ Slice the pork chops across the grain and serve with the butter sauce.		'''2''' bone-in pork chops, preferably rib chops (1<sup>1</sup>/<sub>2</sub> inches thick, 8 to 10 ounces each)

			'''3''' cups room-temperature water

			'''<sup>1</sup>/<sub>2</sub>''' cup kosher salt

			'''<sup>1</sup>/<sub>4</sub>''' cup packed light or dark brown sugar

			'''2''' tablespoons unsalted butter

			'''4''' sprigs fresh thyme

			'''2''' cloves garlic, peeled and smashed

			=Instructions=

			==Step 1==
			'''Tenderize''' the pork chops with a fork.

			'''Place''' the pork chops on a ''large plate'' or ''baking sheet''. ('''''Optional''' — place a wire rack on a baking sheet''.)

			'''Prick''' the chops all over with a fork, about <sup>1</sup>/<sub>8</sub> inch deep.

			'''Flip''' the pork chops and '''repeat pricking''' the other side.

			==Step 2==

			====== Brine the pork chops. ======
			'''Place''' the '''''water''''', '''''salt''''', and '''''brown sugar''''' in a ''gallon zip-top bag'' and '''stir''' to dissolve the ''salt'' and ''sugar''.

			'''Add''' the pork chops and '''seal''' the bag.

			'''Place''' the bag on a ''rimmed baking sheet'' and arrange so that the pork chops are sitting in a '''''single layer'''''.

			'''Refrigerate''' for ''30 minutes'' and up to 8 hours.

			== Step 3 ==
			'''Remove''' the ''pork chops'' from the brine and '''pat dry''' with ''paper towels''.

			== Step 4 ==
			'''Heat''' a large ''cast-iron skillet'' over ''medium-high'' heat until hot and just beginning to '''''smoke'''''.

			'''Add''' the pork chops and '''cook''' for ''1 minute'' on '''each side''' — ''they should begin to brown and release some fat into the pan''.

			'''''Continuing''''' '''flipping''' and '''cooking''' for 8 to 10 minutes.

			'''Reduce''' the heat to '''medium'''.

			'''''Continue''''' to '''cook''' for 8 to 10 minutes more, '''flipping''' the chops every '''minute''', until they register '''''135°F''''' in the thickest part.

			'''Remove''' the pan from the '''heat'''.

			'''Add''' the '''''butter''''', '''''thyme''''', and '''''garlic'''''.

			Use a ''large spoon'' to '''spoon the melted butter''' over the pork chops.

			'''Flip''' the pork chops and '''baste''' again.

			Let the pork chops '''rest''' in the pan until they reach '''''140°F''' to '''145°F''''', 5 to 7 minutes.

			== Step 5 ==
			'''Slice''' the pork chops ''across the grain'' and serve with the ''butter sauce''.

Jerome: Created page with "2 bone-in pork chops, preferably rib chops (1 1/2 inches thick, 8 to 10 ounces each) 3 cups room-temperature water 1/2 cup kosher salt 1/4 cup packed light or dark brown sugar..."

2024-03-02T23:14:37Z

Created page with "2 bone-in pork chops, preferably rib chops (1 1/2 inches thick, 8 to 10 ounces each) 3 cups room-temperature water 1/2 cup kosher salt 1/4 cup packed light or dark brown sugar..."

New page

2 bone-in pork chops, preferably rib chops (1 1/2 inches thick, 8 to 10 ounces each)
3 cups room-temperature water 1/2 cup kosher salt 1/4 cup packed light or dark brown sugar 2 tablespoons unsalted butter 4 sprigs fresh thyme 2 cloves garlic, peeled and smashed 1. Tenderize the pork chops with a fork. Place the pork chops on a large plate or baking sheet. (Optional — place a wire rack on a baking sheet.) Prick the chops all over with a fork, about 1/8 inch deep. Flip the pork chops and repeat pricking the other side. 2. Brine the pork chops. Place the water, salt, and brown sugar in a gallon zip-top bag and stir to dissolve the salt and sugar. Add the pork chops and seal the bag. Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer. Refrigerate for 30 minutes and up to 8 hours. 3. Drain and pat the chops dry. Remove the pork chops from the brine and pat dry with paper towels. 4. Heat a cast iron skillet over medium-high heat and sear. Heat a large cast-iron skillet over medium-high heat until hot and just beginning to smoke. Add the pork chops and cook for 1 minute on each side — they should begin to brown and release some fat into the pan. 5. Continuing flipping and cooking for 8 to 10 minutes. Reduce the heat to medium. Continue to cook for 8 to 10 minutes more, flipping the chops every minute, until they register 135°F in the thickest part. 6. Butter baste off the heat. Remove the pan from the heat. Add the butter, thyme, and garlic. Use a large spoon to spoon the melted butter over the pork chops. Flip the pork chops and baste again. Let the pork chops rest in the pan until they reach 140 to 145°F, 5 to 7 minutes. 7. Slice and serve. Slice the pork chops across the grain and serve with the butter sauce.