Monday, February 17, 2014

Perfect Pork Chops

We were frustrated with tough pork, so looked for an alternative way of preparing it.  We came across the following recipe and were quite pleased with the results (inspired from  This should work for 2-4 < 1 in. pork chops.  We used boneless pork chops and because they were > 1 in. we just cut them in half so they were only about 3/4 in. thick.

  • 3 c. cold water
  • 3 T. salt
  • garlic cloves or powder
  • peppercorns (optional)
  • bay leaf (optional)
  • olive oil
  • salt and pepper
  1. Boil 1 c. of water with 3 T. salt, garlic, peppercorns, and bay leaf until salt is dissolved.
  2. Add remaining cold water to brine to lower the temperature
  3. Place pork chops in baking dish and pour brine over the top (pork chops should be completely submerged).
  4. Cover dish and refrigerate for 30 min. to 4 hours (when we let it sit for 2-3 hours the meat was almost too salty; we also tried it for 30 min and it was perfect for our taste)
  5. Remove pork chops and pat dry with paper towel/napkin
  6. Preheat oven to 400 degrees Fahrenheit with roasting pan/skillet inside oven (oven rack in the middle)
  7. Rub chops with olive oil and add salt and pepper; set on stove to warm up
  8. Once stove and skillet are preheated, remove skillet and place on med-high burner and sear first side of chops for about 3 min (turn on oven vent to catch smoke!)
  9. Flip chops over and place pan in oven for 6-10 min (until cooked, meat should be about 140 degrees, but we can never get an accurate read)
  10. Remove from skillet and tent with foil, let rest for 5 minutes
  11. Eat up!  Throw some rice and vegetables in your rice cooker and you'll have a complete meal!
Yields: 2-4 pork chops

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