Go to Pork Chop recipe or pro tips?

[Anonymous]

I make pork katsu (tonkatsu) with mine.

[Anonymous]

Another from the vermouth gravy PP: basic pan fried pork chops with gravy. Works best with thick chops.

Using a shallow bowl or rimmed plate, dredge pork chops in all purpose flour, mixed with paprika, garlic powder, lots of salt, and black pepper. Heat oil in a large cast iron frying pan (or any big skillet or dutch oven). Make sure there's enough oil to come up at least halfway up the pork chop sides. When oil is hot (325-350 using a digital thermometer, or shimmery by eye-balling it), add your pork chops and fry. Same method as before: cook until the chops has a nice color on one side, then flip and use your meat thermometer to make sure you pull them between 145-150. Rest them on a paper towel lined platter while you make a gravy.

Cream or brown gravy: Turn heat to medium-low. Pour out all the oil and drippings except enough to slick the pan plus a tablespoon or two. Add flour, a big pinch of salt, and pepper, and whisk until you have a nice brown roux. Gradually whisk in approximately two cups of milk (for cream gravy), a mix of milk and water to your tasting, plain water, or chicken broth, depending on your gravy preference. Bring to a quick boil, then simmer until it's your desired thickness. Add more liquid to thin the gravy if it gets too thick. Taste to see if you need salt (probably will for milk or water, and not for broth). Serve immediately.

[Anonymous]

Anonymous wrote:Another from the vermouth gravy PP: basic pan fried pork chops with gravy. Works best with thick chops.

Using a shallow bowl or rimmed plate, dredge pork chops in all purpose flour, mixed with paprika, garlic powder, lots of salt, and black pepper. Heat oil in a large cast iron frying pan (or any big skillet or dutch oven). Make sure there's enough oil to come up at least halfway up the pork chop sides. When oil is hot (325-350 using a digital thermometer, or shimmery by eye-balling it), add your pork chops and fry. Same method as before: cook until the chops has a nice color on one side, then flip and use your meat thermometer to make sure you pull them between 145-150. Rest them on a paper towel lined platter while you make a gravy. ***

Cream or brown gravy: Turn heat to medium-low. Pour out all the oil and drippings except enough to slick the pan plus a tablespoon or two. Add flour, a big pinch of salt, and pepper, and whisk until you have a nice brown roux. Gradually whisk in approximately two cups of milk (for cream gravy), a mix of milk and water to your tasting, plain water, or chicken broth, depending on your gravy preference. Bring to a quick boil, then simmer until it's your desired thickness. Add more liquid to thin the gravy if it gets too thick. Taste to see if you need salt (probably will for milk or water, and not for broth). Serve immediately.

*** forgot to mention to sear the fatty edges here. Makes all the difference, in my opinion.

[Anonymous]

Use the rub from this recipe. We don’t bother with the tomatillo salsa. So good. You’ll even want to eat the leftover fatty bits because the seasoning is so good.

[Anonymous]

Sorry- https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/grilled-monster-pork-chops-with-tomatillo-and-green-apple-sauce-109529/amp

[Anonymous]

Always cook to temperature not time.

[Anonymous]

Anonymous wrote:Liberally add salt and let the chops sit for about 1-2 hours so brine works in. Heat oven to about 300F. Just before putting into oven, cover chops with pepper and seasonings.....I like a simple. Italian mix. Pick a pan you can put into the oven (e.g. cast iron or something). Coat lightly with oil and cool the chops for about 12 minutes....it depends on the thickness. You can cover lightly with foil to reduce mess. Turn the oven on to broil. Boril the chops until you get a fantastic brown on the outside. If there are any fatty parts, broil until they turn slightly crispy. Flips the chops over during broiling so they each side gets browned. You don't need to broil for a really long time, you're just trying to get a maillard reaction on the surface.


Take the pan out, remove the chops and put them on the side. Add about 1-2 tablespoons of honey, about half a cup of apple cider vinegar, and about 2-3 table spoons of butter to the pan. Heat the pan on the stove top and scrape off all of the good stuff at the bottom of the pan after the broil. Heat on about medium until about 1/3 of the liquid has boiled off. Add the chops back in and keep tilting the pan to the side while continuously spooning the honey, butter, apple cider vinegar liquid over the chops. Keep cooking until the liquid thickens and you get a nice concentrated reduction...

Best pork chops ever. They never turn out dry for me. I don't know the exact ratios for everything because I just cook...if it is too sour from the vinegar, add a bit more honey and butter. Use your judgement. The point of the baking steps is just to to try to get the center of a thick cut of pork slightly below done temp. The broiling part adds tons of flavor because you get a nice maillard coating on the surface. After broiling, your chop should still slightly undercooked in the middle. Then when you add back into the pan with the reduction it should finish and come out perfectly. There are no exact procedures here....use your judgement. Chops are one of my favorite cuts of meat. Love them often .ore than steaks.

I did this last night and it was amazing!!!!! Thank you so much

[Anonymous]

Anonymous wrote:Another alternative is to go with sous vide:

https://www.seriouseats.com/sous-vide-pork-chops-recipe

I don't do sous vide, but I do the reverse sear method for steaks which has a similar approach of cooking at a low temp (in the oven) and then searing at the end. Think that would work?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Another alternative is to go with sous vide:

https://www.seriouseats.com/sous-vide-pork-chops-recipe

I don't do sous vide, but I do the reverse sear method for steaks which has a similar approach of cooking at a low temp (in the oven) and then searing at the end. Think that would work?

As long as you can get an accurate gauge on temperature, I don't see why it couldn't be done with pork chops.

[Anonymous]

We love pork chops and we have found that a brine helps prevent the meat drying out.

1/4 cup salt, spices to taste, into 3 cups of boiling water. When the salt has dissolved fully, pour over ice in a metal or glass container to bring up to 4 cups liquid, if you need to chill more, you can put the container into an ice bath. Chill to a cool temp (basically so you don't precook the meat), then pour over the pork chops in a pan. Chill the pan for 2-4 hours, do not brine longer.

Then follow whatever recipe you want. As I said, we've added this step to various recipes and it's made them all better. The meat comes out tender and juicy.

[Anonymous]

Dredge the chops in flour and cook on each side (in a little oil) until almost done (140-145 degrees), then pour in some heavy cream until the gravy thickens.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Rub salt, pepper and thyme (or whatever seasoning you like) liberally all over, including the edges. Heat 2-4 tbsp oil in a large cast iron or nonstick pan on medium high. When the oil is shimmering and hot, sear the pork chops on each side, roughly five minutes each side, but here is a better way to check: wait until the first side looks golden brown and/or seared. Then flip. Wait 3 minutes and then start using your digital meat thermometer. Once they reach 145-150 in the middle of the pork chop, quickly use tongs to sear the fatty edges and then remove to a plate.

Optional: Stir 2-3 tbsp of flour into the hot drippings until they are brown. Slowly whisk a cup of vermouth in and deglaze pan, getting up all the brown bits. Add 1.5 cups of chicken broth, whisking the whole time. Simmer until slightly thickened. Toss in some capers and lemon zest if you’re feeling fancy. Add the pork chops back to the gravy and serve immediately.

I have to ask, do you ever use Crisco as the oil to fry in? I think your recipe may be how my grandmother used to make pork chops and the brown gravy was heavenly. Perhaps we are related! ; )

I’ve never used Crisco, but I bet that would be delicious! I typically use Canola for these because olive oil burns too fast and you want a good hot sear.

PP back again. Just wanted to let you know that I made these last night -- oh the nostalgia! Thanks for the inspo!