Traditional Pork Chops
We absolutely love pork chops and therefore decided to create a dish using our favorite ‘other white meat.’ They are so moist and juicy you’ll definitely keep this recipe on the ‘fave’ list!
Four things to remember to create the perfect chop: blade cut chops have more fat, keeping them moist. Let the chops cool to room temperature before sautéing so that the center isn’t cold, causing it to cook longer to warm up.
Brining changes the muscle structure, allowing the flesh to retain more water. And lastly, let the chops rest when they are done cooking. Cutting them immediately will cause the juices to flow out, drying out the chops.
Traditional Pork Chops Recipe
- 4 pork loin blade chops, about 2 1/2 lbs
- 1/4 cup kosher salt
- 4 cups water
- 1 Tbsp olive oil
- 1 Tbsp butter
- Rinse chops and set aside. Pour water and salt into 1 gallon plastic bag and shake to dissolve salt. Add chops, seal bag and let sit at room temperature for 30 minutes. Rinse chops again and pat dry with paper towels.
- While chops are brining preheat oven to 400 degrees. Season chops with pepper (you will not need more salt). Heat a 12” oven-proof sauté pan until very hot. A cast iron pan is ideal. Add oil and butter then add chops. Cook until browned and well caramelized then flip the chops and immediately put pan in hot oven. Cook 4 minutes and check temperature. Remove chops when they reach 140 degrees. They will continue to cook after you take them out and reach the ideal 145 degrees.
- Cover loosely with foil and let chops rest 5-10 minutes before cutting into them.