A NEW-TO-US TECHNIQUE YIELDS PERFECT PORK CHOPS IN MINUTES
Turn, turn, turn to cook perfect pork chops in minutes…then enhance them with a simple pan sauce of sage, garlic, and butter poured over the finished chop. It doesn’t matter how long you’ve been cooking, you can always teach yourself new tricks. And this old dog discovered a great way to achieve the perfect pork chop. It came from a Bon Appetit article dating from 2017. The basic technique here is to ‘turn, turn, turn’. It does sound counter-intuitive. We discovered that flipping the chops with great frequency while they are cooking yields a crust and an evenly cooked interior in far less time than you’d imagine—8 to 10 minutes. Because both sides of the chop are in almost constant contact with the pan, the meat cooks in a shortened timeframe. True, this technique does require your attention. You need to stand over the stove and flip, flip, flip.
Perfect Pork Chops require the largest fattiest chops you can find.
BON APPETIT SUGGESTS SLICING THE PERFECT PORK CHOPS TO SERVE 4!
We’re not talking wimpy pork chops here. You are told to use the thickest, fattiest chops you can. The recipe for two pork chops says that it’s for four servings. Bon Appetit suggests treating the chops as if they were a Porterhouse Steak–into 1/4 inch slices. Somehow I overlooked that part of Bon Appetit’s tutorial. We feasted on our super-sized pork chops all alone.
PERFECT PORK CHOPS ENHANCED WITH A PERFECT PAN SAUCE.
I must say the pork was also enhanced most simply with the addition of sage leaves, garlic, and butter, which was poured over the finished chop and added another flavor dimension to the dish. My only regret is not having a larger cast iron skillet. The chops would have been more evenly browned if I had. Here is the recipe and after it some other pork dishes to consider:
Step 1Heat oil in a large cast iron skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper.
Step 2 Cook pork chops until the bottom side is golden brown, about 1 minute. Turn and cook on the other side for about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on the thickness of chops).
Step 3 Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest for at least 5 minutes (pork will come to 145° as it sits).
Step 4 Cut away bone and slice pork about 1/4″ thick. Serve with any juices from the cutting board spooned over top.
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Dear Lisa, I can’t even begin to tell you how happy this makes me. This is a wonderful way to cook a great pork chop. I am so happy you enjoyed yours and thank you for taking the time to comment. All best, Monte
Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us. Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.
Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”
“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sistersand I would go on weekly outings with my dad to stock up on apples and cider"
"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.
Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:
Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:
1 ½ tablespoons olive oil, divided
4 (6-oz.) bone-in pork chops
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
½ cup unsalted chicken stock (such as Swanson)
1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
1 small red onion, thinly vertically sliced
Chopped Parsley for garnish.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.
In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.
BON APPETIT SUGGESTS SLICING THE PERFECT PORK CHOPS TO SERVE 4!
enhanced most simply with the addition of sage leaves, garlic, and butter, which was poured over the finished chop and added another flavor dimension to the dish. My only regret is not having a larger cast iron skillet. The chops would have been more evenly browned if I had. Here is the recipe and after it some other pork dishes to consider:
And how did they turn out?
Dear Lisa, I can’t even begin to tell you how happy this makes me. This is a wonderful way to cook a great pork chop. I am so happy you enjoyed yours and thank you for taking the time to comment. All best, Monte