Thick-Cut Pork Chops

 

I know, I know – I’ve been such a slacker this summer. I haven’t touched this blog page for months. That’s what happens when you make your garden bigger – you run out of time to blog about the garden!

We had an okay year – not great – because of the drought. Carrots, lettuce, spinach, chard, onions, pumpkins, corn, peppers, and pole beans were all a success. Tomatoes and potatoes were not. Our potatoes got some sort of fungus that makes the potato look like it has warts. I found I could peel the potatoes and they were fine underneath the skin – for the most part. Some of the potatoes were affected all the way through the potato so they went out to the compost. We learned that we have to forego planting potatoes for about three years. So sad – I do love those new baby potatoes.

And the tomatoes were just drought stressed no matter how we watered them. The tomato crop was about half what it usually is. It was interesting that the tomatoes and peppers were planted in the same garden – the south side of the house – and that the peppers did SO well and the tomatoes didn’t. We did get a lot of cherry tomatoes – they did great. And cherry tomatoes are wonderful roasted in the oven with some olive oil, garlic, salt and pepper. I got some wonderful marinara sauces out of the cherry tomatoes.

But today's blog is not about the garden – it’s about cooking! While we were elk hunting, a wonderful friend gave me a copy of Cook’s Illustrated All-Time Best Recipes. There are some fabulous basic recipes in this magazine, so over the next few weeks, we’ll try out a lot of their recipes.  

Let’s start with pork chops. We bought half a pig from a friend who raised it for 4-H, and decided to try the first package last night. I’ve always either fried pork chops or put them in a slow cooker with some sort of sauce. The problem with pork chops is that they dry out. So you’re eating these leathery slabs of meat if you fry them, or lose some of the flavor if you put them in a sauce.

Not any more! This recipe takes a little while, but these pork chops are moist, flavorful, and simply delicious! You can go to http://www.cooksillustrated.com if you want more information about the whys and wherefores of this recipe.

THICK-CUT PORK CHOPS

4 (12 oz.) bone-in pork rib chops, 1 1/2” thick, trimmed

Kosher salt and pepper

1-2 tbs. vegetable oil 

Pat chops dry with paper towels. Cut 2 slits, about 2” apart, through outer layer of fat and silverskin on each chop. Sprinkle each chop with 1 tsp. Kosher salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature for 45 minutes (make sure it’s for the whole time)

 

See the little slits on the side?

Adjust oven rack to middle position and heat oven to 275 degrees. Season chops with pepperH; transfer baking sheet to oven. Cook until chops register 120-125 degrees, 30 to 45 minutes.

Heat 1 tbs. oil in a sturdy 12” skillet (this is where cast iron is invaluable) over high heat until just smoking. Place 2 chops in skillet and sear until well browned and crusty – 1 ½ to 3 minutes – lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits start to burn.) Using tongs, turn chops and cook until well browned on second side – 2-3 minutes. Transfer chops to a plate and repeat with remaining 2 chops, adding more oil if pan is dry.

Reduce heat to medium. Use tongs to stand 2 chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned – about 1 ½ minutes.

 

 

Repeat with remaining 2 chops. Let chops rest, tented loosely with foil for 10 minutes.

You can make this sauce if you want (I did) and it’s delicious! Note: have the garlic and shallot cut up and the broth measured because it goes fast after the chops are done.

GARLIC AND THYME PAN SAUCE

1 large shallot, minced (I used a small onion)

2 garlic cloves, minced

1 c. low-sodium chicken broth

1 tsp. minced fresh thyme

¼ tsp. white wine vinegar

3 tbs. unsalted butter, cut into 3 pieces and chilled

Salt and pepper 

While chops rest, pour off all but a teaspoon of oil from the skillet and return the pan to medium heat. Add shallot and garlic and cook, stirring constantly, about 1 minute.

 

 

Add broth and whisk or stir to loosen browned bits.

 

 

Simmer 6-7 minutes (I couldn’t wait – I brought it to simmer for about 3 minutes) until reduced to ½ cup. Remove from heat, add thyme and vinegar. Whisk in butter 1 tablespoon at a time.

 

 

Season with salt and pepper to taste.

 

Delicious! I served them with a spinach salad and some baked squash.