Pan Roasted Brined Pork Chop Recipes

PAN-ROASTED PORK CHOPS

Steps:

• Heat oven to 400*.
• Mix together the first 7 ingredients in a small bowl.
• Heat skillet over med.-high heat until hot.
• Add oil; heat until hot.
• Rub chops generously with seasoning mixture.
• Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
• Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
• *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

PAN ROASTED PORK CHOPS

Steps:

• Preheat an oven to 375 degrees F.
• In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

PAN-ROASTED JUNIPER AND THYME PORK CHOPS

Steps:

• Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
• Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
• Remove chops from the brine and pat dry. Discard brine.
• Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
• Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
• Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
• Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
• Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

BRINE-CURED PORK CHOPS

Steps:

• Combine all the ingredients except the water, pork chops and olive oil in a large glass, ceramic or plastic container. Add the boiling water and stir to completely dissolve the sugar and salt. Stir in the cold water to cool the brine.
• Lay the chops out in 1 layer in a large nonreactive pan and completely cover them with the brine. If a chop floats to the surface, weigh it down with a plate. Cover and refrigerate for 12 to 24 hours, depending on how much flavor you want the meat to acquire. (If the chops must be stacked, change their positions in the brine often.)
• Heat a grill or broiler. Drain the pork chops, discarding the brine, and pat dry with paper towels. Brush the chops with the oil and grill or broil for 5 to 6 minutes per side. Put the chops on a rack in a pan to catch the drippings and loosely cover with foil. Set aside in a warm place for 6 to 8 minutes and serve.

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS

Steps:

• Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
• Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
• Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
• Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
• Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
• To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

BRINED PORK CHOPS

Steps:

• Brine pork chops:
• Bring water to a boil with kosher salt, mustard seeds, sugar, pickling spices, and garlic and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.
• Roast chops:
• Preheat oven to 425°F.
• Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil 1 to 2 tablespoons at a time as needed between batches.)
• Transfer chops to a roasting pan and roast in middle of oven until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F, 15 to 20 minutes. Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).
• Straddle pan across 2 burners and add any meat juices from platter along with wine and broth and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.