pork essentials: pan-seared/oven-baked chop

How To Make pork essentials: pan-seared/oven-baked chop

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  1

  PREP/PREPARE
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  2

  You will need a good ovenproof skillet to make this recipe.
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  3

  To Brine or not to Brine Brining is the process of soaking some protein (beef, pork, or chicken, most often) in a salt/seasoned solution for a specific amount of time. In this case we are working with porkchops, and since they can be a bit dry, brining adds moisture and a bit of flavor to the pork before the baking process. In my opinion, brining is a good thing is this recipe and I would recommend putting the chop into a quart of cold water with about 2 tablespoons of dissolved kosher salt and a tablespoon of brown sugar for about 2 hours. This step is optional; however, with pork it can make a significant difference.
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  Gather your ingredients (mise en place).
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  Place a rack in the middle position and preheat the oven to 375f/190c.
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  Add the butter and oil to a skillet over medium-high heat.
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  Pat the porkchop dry and sprinkle generously with salt and pepper on one side.
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  Add to the hot skillet, seasoned side down, and season the top side with more salt and pepper, to taste. Cook until a crust forms, about 4 – 5 minutes.
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  During this process, never more the porkchop; just let it sit there cooking and developing a yummy crust.
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  Add to the preheated oven, and bake until cooked to at least 145f/62c, about 7 – 10 minutes.
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  Remove from the oven, then flip the porkchop over and let rest in the hot pan for about 5 minutes.
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  PLATE/PRESENT
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  Serve with your favorite sides, in this case mac & cheese. Enjoy.
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  14

  Keep the faith, and keep cooking.
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