Another alternative is to go with sous vide:

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

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.

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! ; )

Scott’s Santa Maria seasoning! Sprinkle on & then coat with flour, egg, breadcrumbs/panko and fry in a neutral oil!

Yum

Just wanted to thank OP for asking, because I am very happy to have all these suggestions! - NP

https://www.myrecipes.com/recipe/pork-tomato-skillet-saute

This is fantastic and forgiving - I make it with boneless pork chops

I marinate in oil, lemon juice, garlic thyme, salt pepper for,several hours. Use a grill pan, cook for several minutes on each side, and yes, pull at 140. Let it rest for a few. Don’t trim all the fat off before you cook them.

Anonymous wrote:Following, as I stopped making them because they'd either be overdone/dry or raw. Would love to have a decent, recipe, bonus points for easy, for pork chops!

You need a meat thermometer.

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.

^ *cook the chops for about 12 minutes

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.

This is for thick chops 2 inches. Dry brine with salt for 24 hours if you can. 30 minutes in a 250 degree oven. Longer if bone in. After 15 minutes heat skillet to medium high. Remove chops from oven, pat dry, salt and oil them up. Onto the skillet for 2 minutes on each side.

Start in a skillet to sear and finish in the oven. I usually do 325. The most important thing by far is not to overcook them. It's perfectly fine to have a pink tinge in the center. Pull it out right before they hit 140.

Following, as I stopped making them because they'd either be overdone/dry or raw. Would love to have a decent, recipe, bonus points for easy, for pork chops!

I've never cooked a pork chop - can anyone here guide me? I have thick cut boneless pork chops I'd like to grill or prepare in the oven/stove. Anyone have a recipe they'd be willing to share? Pro tips for cooking the perfect pork chop? Thank you!