Thursday, June 25, 2009

Pork Chops - Thick Cut and Succulent

Thick pork chops can be tricky to cook on top of the stove. If they are done on the inside, they are burnt on the outside. If you cook them forever slowly, they are actually dry and tough. A few years ago I finally found the trick to great chops, done perfectly and juicy on the inside. The trick.... your oven.
Buy thick center cut pork chops, preferably ones that haven't been cyro-vacced. If you have a store where the butcher cuts meat ask they cut them for you.
I like to use different sauces on the chops. Some ideas if you don't want to make one are, China Blue-Red Pepper Flake, Bronco Bob's-Roasted Raspberry Chipotle Sauce, House of Tsang's Szechuan Spicy Stir Fry Sauce.
Preheat oven to 350. Heat empty oven proof skillet over medium heat. Add a little salt to the pan. (Don't salt the meat, it is alread salty.) Add chops. Cook first side til golden brown and meat lifts easily. Turn just once and top only the meat with the sauce.
Place in oven making sure not to spill the sauce onto the pan for it'll burn and make clean up a bear. Finish in the oven for 12-15 minutes. Remove from oven keeping the pan level. Let rest for 5 minutes. When serving the plates, again keep the meat level so sauce doesn't run off. All of these sauces are particularly good when lemon is used in an accompanying dish, broccoli with a squeeze of lemon or lemon rosemary risotto.
You will never have bad chops again!

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