Kenjis Perfect Pan Seared Pork Chops Recipes

PERFECT PAN SEARED PORK CHOPS

Steps:

• Season the thick cut pork chops with salt and pepper. Allow them to come to room temperature for about 30 minutes.
• Heat a heavy bottom pan (preferably cast iron) that will fit all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.
• After five minutes, flip the chops. By this point, the fat should be very hot. Turn the heat down to medium-high after the chops have all been flipped. Add in the roasted garlic.
• After 3 minutes, add in the butter and reduce the heat to medium low. Carefully tilt the pan and spoon the fat over the top of the chops. Repeat again once or twice over the next few minutes.
• Cook until your desired temperature has been reached. Remove from the pan and top with the roasted garlic, thyme and rosemary. The fried rosemary is delicious with the chops.
• Serve hot and happy eating!

PERFECT PAN-SEARED PORK CHOPS RECIPE

Steps:

• Pat pork chops dry with a paper towel. Season pork chops generously on all sides with all of the sugar. Season with salt to taste. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.
• The next day, preheat oven to 250°F. Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100 to 110°F on for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
• Heat oil in a large stainless steel or cast iron skillet over medium-high heat until just smoking. Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about a minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
• Just before serving, reheat drippings in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

KENJI'S PERFECT PAN-SEARED PORK CHOPS

Steps:

• NIGHT OR MORNING BEFORE COOKING.
• Pat pork chops with a paper towel. Combine salt and pepper in a small bowl. Season pork chops generously on all sides with the salt and sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, UNCOVERED, at least 8 hours and up to 24.
• COOKING.
• Preheat oven to 250°F
• Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110°F for medium-rare (about 30 minutes), or 110-120°F for medium (about 35 minutes). To prevent overcooking, start checking temperature 5-10 minutes before suggested time.
• Remove chops from oven.
• Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
• Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
• Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer.
• Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
• Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

PAN-SEARED PORK CHOPS

Steps:

• Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
• Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
• Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
• Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
• Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.