Best 5 Pan Seared Pork Chops With Rosemary And Pears Recipes

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.

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.

PAN-SEARED PORK CHOPS W/ ROSEMARY

Steps:

• Season pork chops with salt, rosemary, & pepper, then drizzle with olive oil.
• Place sauté pan or skillet over medium-high heat.
• Add chops and lower heat to medium.
• Cook 5-6 minutes until well browned on first side.
• Flip & cook 3-4 minutes more.

PAN-SEARED PORK CHOPS WITH ROSEMARY AND PEARS RECIPE - (4/5)

Steps:

• nstructions: In a small bowl, combine 1 cup olive oil, vinegar, 2 sprigs rosemary and 3 garlic cloves. Divide marinade between 2 large resealable plastic bags, with 1 sprig in each. Add pork chops and seal. Turn bags to coat chops; then refrigerate to marinate, at least 2 hours or up to 8 hours. In a heavy-duty, stainless roasting pan set atop 2 burners, heat remaining olive oil over medium-high heat. In a shallow dish, combine 1 cup flour, salt and pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour mixture. Cook until golden brown, 14 to 16 minutes, turning halfway through. Transfer to a plate; set aside. Pour fat from pan into a heatproof dish. Return 1½ tablespoons fat to pan and heat over medium; set dish aside. Add pears and cook, browning on both sides, about 6 minutes, turning halfway through. Transfer to plate and set aside. Roughly chop remaining rosemary. Wipe same pan clean and heat 3 tablespoons reserved fat over medium heat. Add remaining rosemary, onion and remaining garlic and cook until onion is translucent, about 2 minutes. Add remaining flour, stirring until light brown, about 5 minutes. Add broth, whisking to remove any lumps, and bring to a simmer. Add reserved pork chops and simmer for 15 minutes. Add reserved pears and cook for 5 minutes more. Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm. Strain liquid into a medium bowl, then return it to pan. Increase heat to high and cook gravy until thickened and reduced to about 1½ cups, 5 to 7 minutes. Season with salt and pepper. Pour some gravy over pork chops and pears. Serve with more gravy on the side. Per serving: 673 calories, 35g fat, 116mg cholesterol, 733mg sodium, 44g carbohydrates, 5g fiber, 46g protein.

PAN SEARED ROSEMARY PORK CHOPS (SANDRA LEE)

Steps:

• Season pork chops with salt and pepper, set aside.
• Combine bread crumbs and rosemary.
• Spread mixture on a plate and coat both sides of pork chops, set aside.
• Heat olive oil on medium high heat in a large skillet and add pork chops.
• Cook for 4 -6 minutes on each side or until cooled through. (160 degrees).