Pat pork chops dry and season both sides with salt and pepper. Yukon Gold Mashed Potatoes or Brabant Potatoes.An instant read meat thermometer is the best way to check for doneness - 145˚F at the thickest part is the ideal temperature before the 5 minute resting period where the temperature will continue to rise. As you'd imagine, thicker pork chops will take longer than thinner chops. Cooking time depends heavily on the thickness of your pork chops.For searing, be sure to use a high-heat cooking oil, such as avocado oil to minimize smoke.Remove your pork chops from the refrigerator 15 minutes before you plan to cook them for even cooking and extra tender pork chops.If your pork chops have a thick fat cap, score them vertically in 2 or 3 places to prevent curling and promote even cooking.You could also smother the juicy chops in succulent Garlic Butter Mushrooms for a decadent main course. A sprig of fresh rosemary adds earthy flavor and a lovely scent and other fresh herbs work well also, like fresh thyme or sage. You can keep things simple and season your pork chops with just salt and pepper. That said, center-cut, boneless pork chops also work well, but they won't have the same level of moisture or depth of flavor. They're superior in both flavor and texture for this recipe. For the juiciest result, use thick, bone-in pork chops. There are several cuts of pork chops and you've got a couple of good options for this recipe.
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