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.