130 minutes
Juicy and flavorful pork chops with a caramelized crust, perfect for a delicious dinner.
Bone-in Pork Rib Chops, trimmed
0 oz
to taste
Pepper, freshly ground
to taste
tablespoons
1. Prepare the Pork Chops
First, pat the pork chops dry with paper towels, ensuring they are free from any excess moisture. Make a few slits through the fat and silverskin along the edges of each chop, which will help prevent them from curling up during cooking. Generously sprinkle the chops with kosher salt and let them stand on a wire rack set over a rimmed baking sheet for 45 minutes.
2. Preheat the Oven
While the chops are standing, preheat your oven to 250°F (120°C).
3. Season and Cook the Pork Chops
Once the standing time is up, season the pork chops with freshly ground black pepper. Transfer the chops to the preheated oven and let them cook slowly for 30 to 45 minutes. This low and slow method ensures the meat cooks evenly and remains juicy.
4. Sear the Pork Chops
Heat 1 to 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat until the oil is just beginning to smoke. Carefully place the pork chops in the skillet and sear them for about 1.5 to 3 minutes on each side until they develop a deep, golden-brown crust. Use tongs to stand the chops on their edges and sear the fat and sides for about 1.5 minutes.
5. Rest the Pork Chops
Once seared, transfer the chops to a plate and tent them loosely with aluminum foil. Let the chops rest for 10 minutes, allowing the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
Caramelized Pork Chops . Searing
After removing the chops, deglaze the pan with a splash of white wine, then stir in Dijon mustard and heavy cream for a rich, tangy sauce. . Apple Cider Glaze
Add minced garlic and finely chopped fresh rosemary to the pan during the last few minutes of cooking. This combination offers a fragrant and earthy flavor profile. . Thyme and Lemon
Combine smoked paprika with a touch of cumin, garlic powder, and onion powder. Rub this mixture onto the pork chops before searing to give a smoky, slightly spicy kick. . Five-Spice Rub
Sauté sliced apples in the same pan with a dash of cinnamon and nutmeg for a side that complements the pork's richness. . Savory Pear Compote
Choose high-quality, well-marbled, bone-in pork chops at least 1 inch thick for more flavor and juiciness.
Use a meat thermometer and aim for 145°F for medium-rare, accounting for carryover cooking during rest.
Allow the pork chops to rest for at least 5 minutes after cooking for juice redistribution and tenderness.
A simple brine of water, salt, and sugar can significantly enhance moisture and flavor, especially if brined for at least 30 minutes.
Sear without moving them for a few minutes on each side to develop a golden brown crust via the Maillard reaction.
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