Pan Seared Pork ChopsPosted: August 25, 2011
It is with my great pleasure to announce clookbook’s first guest entry from none other than Danny L. This recipe has been put to the taste test by yours truly and passes with flying colors. Best served with a side of roasted broccoli or any other veggie (recipes to come).
The recipe itself is pan-seared pork chops. I think this technique is particularly useful for all of you urbanites out there without access to a BBQ grill. The mode of cooking here is called searing, a great way to cook thicker meats in the confines of your city kitchen. When searing, you’re simply locking the juices in the meat and cooking evenly in the oven. Simple, yet effective.
Serving Size (4 people)
Estimated time: 1 hour, 45 minutes (15 minutes prep, 60 minutes marinade, 30 minutes cooking)
- 4 – 2 inch thick boneless pork chops, excess fat trimmed off
- 3 fresh rosemary sprigs (2 left whole, 1 with leaves removed)
- 5 fresh thyme sprigs (4 left whole, 1 with leaves removed)
- fresh cracked black pepper
- ½ teaspoon crushed red pepper
- 4 tablespoons extra virgin olive oil
- regular olive oil (for coating)
- kosher salt
- 1 small shallot finely chopped
- ½ cup of white wine
What You’ll Need:
- beat the leaves of whole thyme sprigs and rosemary sprigs with the handle of your knife (this releases the flavor from the leaves)
- in a bowl, create the marinade by combining the herbs, extra virgin olive oil, several cracks of black pepper, and crushed red pepper. add the pork chops and coat thoroughly with marinade
- cover and refrigerate for 1 hour (or up to 4 hours if you want…just make sure to turn the pork chops every hour or so).
- remove from the refrigerator about 30 minutes before cooking to bring to room temperature.
- heat a large skillet or grill pan over medium-high heat unit it is HOT (this should take several minutes…test it by dropping a drop of water in, making it sure it sizzles)
- preheat oven to 450 degrees
- remove the pork chops and pat off the excess oil with a paper towel. none of the herb leaves from the marinade should be on the meat (fresh herbs will burn when searing)
- lightly coat the pork chops with the regular olive oil (they should not be dripping, just a tablespoon or so should do). sprinkle on kosher salt and another turn of the pepper mill
- lay the pork chops onto the heated pan. they should immediately sizzle. after searing for about 3 minutes, rotate the chops, bringing outside pieces to the center and vice-versa. cook for another 3 minutes. flip the pork chops. the cooked side should be a medium to dark brown, but not black.
- slide the pan into the oven and cook for 15-20 minutes depending on the thickness of your pork chops. use a digital meat thermometer to check for the desired doneness (you shouldn’t be cooking meat without a meat thermometer).
- using an oven mitt (the pan will be HOT) remove from the pan from the oven. put meat on a plate and let cool for a few (see why below in TIPS)
- return pan to stovetop and place over medium heat. add shallots to the pan and leaves from remaining herb sprigs. carefully add the white wine to de-glaze the pan, scraping the bottom of the pan with a spatula. continue to cook over medium heat to allow the sauce to reduce by half, 2-3 minutes. add salt and pepper to taste. pour over the top of the pork chops on the plate. serve immediately.
- when coating the chops prior to searing, make sure to use regular olive oil, NOT extra virgin, which has a low smoking point and will burn very quickly. it does not hold up well to high heat, especially when searing
- when done cooking, make sure to let your meat chill for a few minutes. if you were cut it open right away, all of juices would drain and dry out the meat