Crunchy Pork Chops of Savoriness

Hello again!  This cook blogger (clogger?  coogger?  No…) still exists!

This is short, sweet, and to the point.  I have finally found a way to cook pork chops that do not disappoint me.  Previously, I managed very dry chops.  Dry chops are great if you are trying to make a saddle, shoes, or want to show someone how much to dislike them joining you for dinner.  Moist, savory chops are how you tell your mouth that you love your taste buds.

My chops have been about 1″ – 1-1/2″ thick.  Obviously, this needs to be altered for thinner chops.

  • Use an oven-safe pan (like cast iron)
  • Heat about 2T oil in a pan; get it warm, but not smoking
  • Preheat boiler to High
  • Set top rack to one position down from the top
  • Rinse chops; pat dry; sprinkle with salt
  • Place in pan, salted side down; cook for about 4 minutes this way
  • Crank burner to high
  • Salt current-upside of chops.  Dash with a bit of pepper and rosemary*
  • Flip and cook for about 3 minutes
  • Stand chops on their fatty side (or non-bone side) and cook for about 2 minutes
  • Place chops salt/pepper/rosemary side down; pepper and rosemary the current up-side
  • Place chops in oven and cook for 4 minutes
  • Flip chops; cook for 3 more minutes
  • Remove and let rest for 3-5 minutes

Enjoy very moist, savory chops.

A variation of this, which is where I started is the following, adapted from an Alton Brown recipe:

  • Adjust oven racks to have to lower rack one up from the very bottom; and top one down from the very top
  • Set broiler to high
  • Use an oven safe pan
  • Oil the chops, lightly coat with salt, pepper, and I always add rosemary
  • Cook for 3 minutes on the lower rack; flip and cook for 3 more
  • Cook for 3 minutes on the upper rack; flip and cook for 3 more
  • You might want to do 4/4/3/3 for better doneness; sorry, only experience will guide this
  • Cover and rest chops for 3-5 minutes
  • Again… enjoy.

* See, there’s that rosemary thing.

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3 thoughts on “Crunchy Pork Chops of Savoriness

  1. In the 1970’s and 1980’s, farmers began to destroy The Great American Lard Hog in a desperate effort to compete with chicken (which was also in the process of being destroyed) during the first waves of “low fat diet” crazes which have rocked this culture now for half a century.

    “Pork: The _Other_ White Meat” was the grand finale of this devastation.

    Pork isn’t supposed to be white. It’s supposed to be red. After all, a pig is a mammal.

    Pork also isn’t supposed to be lean. Leanness is the core of what makes chops hard to keep from drying out.

    The good news is that some small swineherds are beginning to try to recover real pork. If you trawl ( I can’t see troll on this blog and mean the same thing ) farmer’s markets and the “#4” color coded stuff at Whole Foods you may find pork that is (a) red (or at least pink) and (b) marbled enough that it cooks properly without a lot of fussing.

    I say just make it all into mild-Italian sausage and be happy.

    • I say “hello” to our pigs throughout the summer when I pick up CSA veggies. That is, if they aren’t romping through the woods foraging for all the yummy stuff that will make them fat and yummy come fall when I pick up their nicely packaged parts. If they are around there’s usually a pile of scraps available for visitors to toss in the trough. So I’ve even fed the pigs that later fed me! ; )

      The farm we support fences off large sections of their wooded property and lets the pigs do what pigs do in order to help clear land for new veggie fields. Or, if they want to keep the woods, they just rotate next season’s pigs to a new section. I can personally verify that while they are alive, they are some very happy pigs. And that very happy pigs now make for very happy tastebuds later.

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