The last method (shown) is simple (and best), but don't skip any steps:
"Pan Fried Pork Chops
About This Method: the secret to getting that is cooking your chop like a steak:
- Brine the chops in a simple brown sugar and salt brine before pan-frying the pork.
- Sear the chops in a cast iron pan that has been preheated over high heat
- Then lower the heat to medium and cook the pork, flipping often, for 8 to 10 minutes
- The final step is the best step: You take the pan off the heat, add some butter to the pan, and baste the finished pork chop for another 5 minutes.
The high-heat sear gives you a wonderful browned crust, and that butter basting at the end keeps the meat super juicy.
Sure, you do need at least 30 minutes of brining (or you can brine overnight) but the actual hands-on cooking takes less than 20 minutes."
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