Receta Perfect Pork Chops with Garlic and Sage
It
doesn’t matter how long you’ve been cooking, you can always teach yourself new
tricks. And this old dog just discovered
a great way to achieve the perfect pork chop.
It came via a Bon Appetit magazine article. The basic technique here is to ‘turn, turn,
turn’. It does sound counter-intuitive but flipping the chops with great
frequency while they are cooking yields a crust and an evenly cooked interior
in far less time that 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 the
shortened timeframe. True, this technique does require your attention. You need to stand over the stove and flip, flip, flip. And we’re not
talking wimpy pork chops here. You are
advised to find the thickest, fattiest chops you can. In fact the recipe for
two chops says that it’s for four servings.
Bon Appetit suggests slicing these super chops, as if they were a
Porterhouse steak, into ¼ inch slices.
Somehow I overlooked that part and Andrew and I feasted on our chops all
alone. I must say the pork was also enhanced in the simplest way 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. Below the fold, the recipe:
Recipe
for the Perfect Pork Chop from Bon Appetit Magazine
Takes under 35 minutes start to finish. Serves
2 to 4.
- 1 tablespoon vegetable oil
- 2- 1 1/2"-thick bone-in pork rib chops
- (8–10 ounces each)
- Kosher salt, freshly ground pepper
- 2 garlic cloves, peeled, smashed
- 1 tablespoon unsalted butter
- 1. Heat oil in
- a large cast iron skillet over medium high. Season pork chops all over (including the fat
cap) with salt and pepper.
2. Cook pork chops until bottom side is golden brown,
about 1 minute. Turn and cook on other side 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 thickness of chops).
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 at least 5 minutes (pork
will come to 145° as it sits).
Cut away bone and slice pork about 1/4"
thick. Serve with any juices from the cutting board spooned over top.