Pork Chops

Yield: 4 servings

 

 

Ingredients:

 

4 1-1/2” thick pork chops, with or without bone . It is important the the chops be equally thick and weigh approximately the same so that they cook in approximately the same amount of time.

 

1 tablespoon grapeseed oil

 

 

Brine

¼ cup pickling salt (salt without iodine)

4 cups cold water

 

 

Four different rub styles are offered. Please choose one.

 

Sweet Rub

2 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

1 tablespoon Turbinado sugar

1 teaspooon peeled and grated ginger

 

Savory Rub

1 clove garlic, peeled and cut in half

2 teaspoons ground rosemary

1 teaspoon paprika

 

Step:

Rub all sides of the pork chop with the cut end of the garlic clove. Then apply rub as per Step 5 below.

 

Herbs de Provence

2 tablespoon Herbs de Provence

 

Cajun style

2 tablespoons Cajun blend

 

 

Garnish

2 tablespoons chopped fresh parsley

 

 

Steps

1. Prepare brine in a tall bowl that will hold the chops, by combining salt and cold water. Stir until salt is thoroughly dissolved.
2. Place pork chops in brine. The water should cover the pork chops. If not, weigh the pork chops down with a heavy saucer. Add 1/4 cup cold water until the chops are immersed.
3. Cover bowl and place in ice box for 4 hours.
4. Remove pork chops from brine and allow to drain.  Discard brine.
5. Prepare the chosen rub.
6. Apply the chosen rub to all surfaces of each pork chop.
7. Plate and tent the pork shops.  Allow the chops to rest for 30 minutes on the counter so that they come to room temperature.
8. Preheat oven to 350⁰ F.
9. Heat a medium-sized cast iron skillet large enough to hold all 4 pork chops at once.
10. When hot, add oil.
11. When oil shimmers, place each chop in the skillet.
12. When the first side of a pork chop is golden brown (approximately 3-4 minutes), use tongs to turn that chop over.
13. When the second side of a pork chop is golden brown (approximately 3-4 minutes), use tongs to turn that chop on its side. Continue this process until all sides of all pork chops are browned.
14. Test each pork chop to determine if it is done. The juices should run clear when the chop is cut with a knife (145⁰ F.).
15. If the chops are not done, place the cast iron skillet in the preheated oven.
16. Roast the pork chops until each chop is done (approximately 20 minutes)
17. When done, place the pork chops on the serving plate and tent with tin foil. Allow the chops to rest for 5 minutes.
18. Remove foil and garnish.
19. Serve.