Easy Pan-Fried Pork Chops: Difference between revisions
No edit summary |
No edit summary |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
__NOTOC__ | __NOTOC__ | ||
__NOEDITSECTION__ | __NOEDITSECTION__ | ||
[[File:Pork.jpg|thumb|296x296px|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) | ||
| Line 19: | Line 21: | ||
==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''.) | ||
| Line 29: | Line 31: | ||
==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''. | ||
| Line 38: | Line 40: | ||
'''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'''''. | ||
| Line 62: | Line 64: | ||
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''. | ||
[[Category:Pork]] | |||
Latest revision as of 22:05, 19 October 2024
Ingredients
2 bone-in pork chops, preferably rib chops (11/2 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
Instructions
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.)
Prick the chops all over with a fork, about 1/8 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.
