What’s something magical about the smell of a rose?pork chopsIs it sizzling in a pan? Is Sunday dinner a sacred event in my grandmother’s kitchen? What are some good Roast Chicken recipes?pork chopsWhat are her signature dishes – unbelievably juicy, perfectly seasoned, and ready in under 30 minutes? This is not your average dry, flavorless pork chop. I’m talking fork-tender, melt-in- Is it as easy as throwing a burger on the grill? I’m finally sharing her secret recipe with you, passed down through generations, and trust me, once again, if I haven’t had a chance to share her recipe. If you try it, you’ll never make it. You’re justpork chops any other way.
What is this magical pork chop recipe?
This isn’t just any pan-seared meatpork chopWhat is a recipe? Think of it as a quick bath in brine, followed by searing hot pan that locks in all the flavor. What is that juicy goodness? What is the cheat code for perfectly cooked meat?pork chopsThe beauty lies in simplicity. We’re not talking about fancy marinades or fancy ingredients. What is the fundamentals of cooking?pork chopsSo they are tender and flavorful, not tough and dry. And the best part? Is it faster than ordering takeout on a weeknight?
Why you’ll love this recipe?
What do you want from a dry, chewy, dry person?pork chopsWhat I love most about this recipe is how consistently juicy and flavorful the ingredients are.pork chopsIs it impossible to mess up?
- Flavor Explosion:The brine infuses the blood.pork chopsWith savory goodness from the inside out. We’re talking garlic, herbs, and a touch of sweetness that complements the richness of the pork.
- UnbelievablyIs it easier to make scrambled eggs? Even my husband, who avoids the kitchen at all costs, can make these.
- Budget friendly Pork chopsAre relatively inexpensive cuts of meat, making this a fantastic option for feeding fam. on the go. What are some of the best ingredients in your pantry?
- Versatile: These pork chopsCan you pair it with anything? What’s the perfect main course to serve with mashed potatoes and roasted vegetables? Can you slice them up and put them on a sandwich the next day?
If you love a quick and easy dinner like my one-pan lemon herb chicken and veggies, you’re going to love this recipe. I am going to absolutely adore these guys. I’m goingpork chops. They’re a family favorite, and I think they’ll be yours, too!
How do I make Grandma’s Juicy Pan-Seared Pork Chops?
Quick Overview
What is the secret to these juicy juicy fruits?pork chopsIs a quick and easy brine that infuses them with flavor and moisture? After a short soak, they’re seared in hot pan until golden brown and cooked through. Is it a simple process that yields unbelievably delicious results every time? What is a brine bath? What are flavor boosters Is this a game changer?
Ingredients
For the Brine:
- 4 cups water
- 1/4 cup kosher salt (don’t skimp on the salt! It’s crucial for the brining process).
- 1/4 cup brown sugar (adds a touch of sweetness and helps with browning)
- 4 cloves garlic, minced. 1 clove per
- 1 tablespoon dried thyme per 1 cup.
- 1 teaspoon black peppercorns. 1 tablespoon salt.
For Pork Chops: What are some of
- 4 (1-inch thick) bone-ins (pork chops(bone-in adds flavor)
- 2 tablespoons olive oil. 2 teaspoons of olive
- 1 tablespoon of butter (for extra richness and browning)
- Salt and pepper, to taste (for seasoning after searing)
How do I follow step
Step 1: Prepare the Brine
In a large bowl or pot, combine the water, salt, brown sugar, garlic, thyme, and peppercorns. Set aside. Stir until salt and sugar are completely dissolved. This is super important! What are some gritty bits of salt?
Step 2: Brine the Pork Chops
Place the pork chopsWhen a fish is in the brine, making sure they are fully submerged. If needed, weigh them down with a plate or small bowl. Cover and refrigerate for at least 30 minutes, or up to 2 hours. I find that 1 hour is the sweet spot for maximum flavor and juiciness.
Step 3: Preheat the Pan
Remove the pork chopsIs it safe to remove the brine and pat them dry with paper towels? What is the secret of a good sear?
Step 4: Sear the Pork Chops
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped tomatoes and cook for about 5 minutes. Once the pan is hot and the butter is melted and shimmering, carefully add the salt and pepper to taste.pork chopsDo not overcook the pan. You may need to cook them in batches.
Step 5: Cook the Pork Chops
Sear the pork chopsIs it safe to cook a Chicken Breast for 4-5 minutes? Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). I always err on the side of slightly undercooked, as they will continue to cook while resting.
Step 6: Rest the Pork Chops
Remove the Pork Chops from the skillet and let them rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in even juicier pork chops. I know it’s tempting to dig in right away, but trust me, the wait is worth it!
Step 7: Season and Serve
Season the cooked pork chops with salt and pepper to taste. Serve immediately and enjoy!
What to Serve It With
These juicy pork chops are incredibly versatile and pair well with a variety of side dishes. Here are a few of my favorite combinations:
Classic Comfort: Mashed Potatoes and gravy, roasted asparagus, and a side of cornbread.
Fresh and Light: A simple salad with a vinaigrette dressing, grilled corn on the cob, and a side of quinoa.
Elevated Dinner: Creamy polenta, sautéed spinach with garlic, and a glass of red wine.
Quick Weeknight Meal: Rice Pilaf and steamed green beans.
One of my family’s favorite things to do is slice up the leftover pork chops and put them on top of a big salad for lunch the next day. It’s a great way to use up leftovers and enjoy the delicious flavor of the pork chops in a new way!
Top Tips for Perfecting Your Pork Chops
Here are some tips and tricks I’ve learned over the years to help you achieve pork chop perfection:
Don’t Overcook: The biggest mistake people make with pork chops is overcooking them. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C), and remember that they will continue to cook while resting.
Use a Hot Pan: A hot pan is essential for getting a good sear on the pork chops. Make sure the oil is shimmering before adding the pork chops to the skillet.
Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and prevent the pork chops from searing properly. Cook them in batches if necessary.
Pat the Pork Chops Dry: Before searing the pork chops, pat them completely dry with paper towels. This will help them develop a beautiful crust.
Rest the Pork Chops: Let the pork chops rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in even juicier pork chops.
Experiment with Flavors: Feel free to experiment with different herbs and spices in the brine. Rosemary, sage, and oregano are all delicious additions. You can also add a splash of apple cider vinegar for extra tang.
I also sometimes like to add a little bit of Dijon mustard to the pork chops before searing them. It adds a nice depth of flavor and helps them brown beautifully.
Storing and Reheating Tips
Proper storage and reheating are key to maintaining the quality of your leftover pork chops.
Refrigerator Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, wrap the pork chops individually in plastic wrap and then place them in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating Methods:
Skillet: Reheat the pork chops in a skillet over medium heat with a little bit of olive oil or butter. Cook until heated through, flipping occasionally.
Oven: Preheat the oven to 350°F (175°C). Place the pork chops in a baking dish with a little bit of broth or water. Cover with foil and bake for 10-15 minutes, or until heated through.
Microwave: While not ideal, you can reheat the pork chops in the microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second intervals, until heated through.
I find that the skillet method is the best way to reheat pork chops, as it helps to retain their flavor and texture. Just be careful not to overcook them!
Frequently Asked Questions
Final Thoughts
These juicy pan-seared pork chops are a testament to the fact that simple ingredients and techniques can yield incredibly delicious results. This recipe is a winner because it’s easy, budget-friendly, and consistently delivers perfectly cooked pork chops that are bursting with flavor. If you’re looking for a quick and easy weeknight meal that the whole family will love, look no further! And if you enjoyed this recipe, be sure to check out my other family-favorite dinner recipes. Happy cooking, and I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think, and don’t forget to rate the recipe. I’d love to hear about any variations you try!
pork chops
Ingredients
Main Ingredients
- 4 pork chops about 1 inch thick
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a small bowl, combine garlic powder, dried thyme, salt, and pepper. Rub the mixture evenly over both sides of the pork chops.
- Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Remove pork chops from skillet and let rest for 5 minutes before serving.
