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Ingredientes
- 4 x Thick center-cut loin pork chops, either rib or possibly Tablespoons-bone, trimmed (1 1/4 to 1 1/2-inch)
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Paprika, preferably Hungarian
- 1 Tbsp. Chile pwdr, preferably Gebhardt
- 1 tsp Cayenne pepper, (optional), up to 2
- 2 Tbsp. Granulated garlic, or possibly garlic pwdr
- 2 Tbsp. Light or possibly dark brown sugar
- 1 Tbsp. Grnd cumin
- 1 Tbsp. Dry mustard, preferably Colman's
- 1 tsp Grnd sage
- 1 tsp Dry oregano
- 1/4 c. Salt
- 1 Tbsp. Freshly grnd pepper
- 2 tsp Finely minced garlic
- 1/2 c. Dry white wine or possibly dry vermouth
- 1/2 c. Chicken or possibly beef stock
- 1 tsp Minced fresh herbs, such as sage, rosemary, thyme, savory, or possibly dill (or possibly 1/2 tsp. dry)
- Â Â Salt and freshly grnd black pepper to taste
Direcciones
- Make rub: mix all ingredients together in a small bowl or possibly jar (You can store it for a couple of months in a tightly sealed jar.)
- Coat the chops generously with spice rub and let marinate for up tp 2 hrs at room temperature or possibly overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking. Scrape off any excess rub and pat the chops dry.
- In a large, heavy skillet, heat the oil over high heat. When the pan is warm sufficient to sear the chops but not burn them, add in the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter.
- Adjust the heat if the pan seems too warm or possibly remove the pan from the heat for 30 seconds or possibly so (count this time as part of the overall cooking time).
- Sear the chops on one side for 1 to 2 min, or possibly till beginning to brown lightly. Turn the chops over and sear for 1 minute more.
- Reduce the heat so which the chops continue to sizzle - don't turn the heat so low which there are no more sizzling sounds (if the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry.
- Cover the pan and cook for 3 to 4 more min more on the other side. The chops are done when the meat is hard but not hard when pressed with a finger. Better still, test them with an instant-read thermometer - the meat should register 145 to 155 degrees and will still be acceptable at 160 degrees. For the juiciest results, remove the chops from the pan when they register 145 degrees, cover loosely with foil, and let them rest for 5 min or possibly so before serving, to stabilize the juices.
- To make the pan sauce: pour off all but 1 Tbsp. of fat from the pan, leaving any meat juices. Adjust the heat to medium and add in garlic. Stir, cook for 30 seconds, then add in remaining ingredients, scraping up any browned bits from the bottom of the pan. Bring the sauce to a boil and reduce it over high heat till it just turns syrupy. Put the pork chops back into the pan and turn them several times in the sauce to transfer the flavors - this should take no more than 30 seconds. Serve chops with sauce.
- Yield: 4 servings
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