Wolfgang Pucks Juicy Pork Chops Recipes

JUICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.

WOLFGANG PUCK'S JUICY PORK CHOPS

Steps:

• Preheat the oven to 400 degrees F. Heat a large, heavy-bottom, ovenproof skillet or sauté pan over medium-high heat. Meanwhile, pat the pork chops dry with paper towels and sprinkle them on both sides with salt and pepper to taste and the fresh herbs.
• Add the oil to the hot skillet and as soon as the oil is hot enough to swirl around easily, add 1 tablespoon of the butter and the pork chops, spacing the chops about 1 inch apart. Cook the chops undisturbed until their undersides are golden brown, 2 to 3 minutes. Use tongs to turn them over and sear about 1 minute more.
• Transfer the pan to the oven and roast until the chops are cooked through but still slightly pink at the center, about 12 to 15 minutes.
• Remove the pan from the oven, transfer the chops to a platter, and cover them with aluminum foil to keep them warm while you make the sauce.
• Pour off all of the fat from the skillet. Return the skillet to the stovetop over medium-high heat and pour in the port. With a wooden spoon, stir and scrape to deglaze the pan deposits. Add the dried cranberries and continue simmering the Port briskly until it reduces to about half its original volume, about 5 minutes.
• Stir in 1 tablespoon of the hoisin sauce or barbecue sauce and continue simmering, stirring frequently, until the mixture is thick enough to coat the back of a spoon; taste the sauce and, if you like, stir in a little more hoisin or barbecue sauce. Then whisk in the remaining butter, a piece or two at a time, until the sauce looks creamy and glossy. Taste the sauce and, if necessary, add a little more salt and pepper to taste.
• Return the pork chops to the skillet, turn them in the sauce to coat them well, and continue simmering until the chops are heated through, 1 to 2 minutes more.

MOM'S TENDER AND JUICY PORK CHOPS

Steps:

• Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
• Remove pork chops from brine and pat dry with a paper towel.
• Dip pork chops in egg wash.
• Then Italian bread crumbs to coat.
• Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
• Then set them aside.
• Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
• Add the chicken broth and white wine.
• Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
• Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
• Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.

SUPER JUICY PORK CHOPS

Steps:

• Coat pork chops evenly with mustard. Sprinkle with Rub on both sides.
• Grill pork chops over medium heat 5 to 7 minutes per side or until desired doneness.