Elevate your dinner routine with our succulent Pan-Roasted Brined Pork Chop, a culinary masterpiece that combines savory flavors and tender textures. This comprehensive guide presents three enticing recipes, each offering a unique twist on the classic pork chop.
1. **Pan-Roasted Brined Pork Chop with Garlic and Herbs**: Embark on a culinary journey with this classic preparation, where pork chops are meticulously brined and infused with a symphony of garlic, herbs, and aromatic spices. Seared to perfection, they deliver a delightful crust and a juicy, tender interior.
2. **Pan-Roasted Brined Pork Chop with Apples and Calvados**: Indulge in a taste of Normandy with this exquisite recipe. Pork chops are brined and then pan-roasted, creating a delectable crust. Apples and Calvados, a traditional French apple brandy, are harmoniously combined to create a luscious sauce that elevates the pork chops to a gourmet level.
3. **Pan-Roasted Brined Pork Chop with Mustard and Honey**: Experience a delightful fusion of sweet and tangy flavors in this tantalizing recipe. Pork chops are brined and pan-roasted to achieve a perfect balance of crispy and tender. A luscious sauce made with mustard and honey adds a burst of flavor that will tantalize your taste buds.
PAN-ROASTED PORK CHOPS WITH APPLE FRITTERS
The recipe takes a little planning. You want to brine the pork chops for a day or two before you set out to cook. This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog. (If you have access to a pig raised on acorns and herbs, feel free to cut corners.) Chef Josh Cohen toasts the spices he uses in his brining liquid before incorporating them. This is very much to the good of the chops and is worth the few extra moments it requires.
Provided by Sam Sifton
Categories dinner, main course
Time P2DT1h
Yield Serves 4
Number Of Ingredients 28
Steps:
- In a large bowl, mix the apple cider with 4 cups of water, the sugar and the salt. Toast the bay leaves, chilies, juniper berries, caraway seeds, mustard seeds and coriander seeds in a small pan set over medium heat until you can smell them, then add to the brine, and stir to combine. Add the pork chops, cover and place in the refrigerator to brine overnight or for up to 48 hours.
- To pan-roast the pork chops, preheat oven to 375. Remove chops from brine, and pat dry with paper towel. Season the meat aggressively with freshly ground black pepper and a little salt. Set a large sauté pan that will fit in the oven over medium-high heat. Add the oil, and when it is shimmering, place the chops in the pan. Cook until well seared on one side, approximately 4 minutes, then turn the chops over, and place pan in the oven to finish, approximately 6 to 8 minutes. (The internal temperature of the pork, measured at the center of the chop, should be between 140 and 145 for medium rare.) Remove the meat from the pan, and allow to rest for 5 minutes or so while you make the sauce.
- Return the pan to the stovetop, over medium heat, and add the butter, stirring and scraping to incorporate meat drippings, then add the shallots and the thyme. Cook for approximately 3 minutes, then add the brandy. Allow the mixture to reduce by half, then add the cream and the stock and reduce again, until the sauce coats the back of a spoon. Remove the sauce from the heat, and whisk in the mustard and the horseradish.
- For the apple fritters, heat the apple cider and the cinnamon stick with a couple of inches of water in a large pot set over high heat. Add the apple rounds, and blanch for 1 minute, then remove to a towel to dry. Whisk together the egg and the seltzer until frothy, then gently mix in the flours. Put the oil in a large pan set over medium-high heat. When the oil is shimmering, dip the apple rings into the batter, and fry in the oil until golden brown.
- Serve the pork chops with a few apple fritters and a heavy drizzle of sauce across the top. The usual accompaniment is potato-and-horseradish pierogies sautéed in brown butter, though roasted new potatoes with a topping of butter and freshly grated horseradish will answer almost as well.
PAN-ROASTED PORK CHOPS
I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.
Provided by Deely
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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 BRINED PORK CHOPS
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours. Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.) Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.
Tips:
- Choose the right pork chops: Look for pork chops that are at least 1 inch thick and have a good amount of marbling. This will help to ensure that the chops stay moist and flavorful during cooking.
- Brine the pork chops: Brining the pork chops in a mixture of water, salt, and sugar helps to tenderize the meat and add flavor. Be sure to brine the chops for at least 4 hours, or overnight if you have time.
- Season the pork chops generously: Before cooking, season the pork chops with salt, pepper, and your favorite herbs and spices. This will help to create a flavorful crust.
- Cook the pork chops over medium heat: Cooking the pork chops over medium heat helps to prevent them from drying out. Be sure to cook the chops until they are cooked through, but not overcooked. The internal temperature of the chops should reach 145 degrees Fahrenheit.
- Let the pork chops rest before serving: After cooking, let the pork chops rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Conclusion:
Pan-roasted brined pork chops are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can ensure that your pork chops are cooked to perfection and bursting with flavor.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love