![]() ![]() Feel free to play around with the seasoning mix.Be super careful not to overcook these guys– overcooking will make them dry and icky.It’s crucial to finish the pork chops in the oven, not the skillet, as this keeps them from drying out. ![]() I’ve found we don’t really miss it, plus, this option works better for gluten-free folks anyway. Some similar recipes call for adding flour to the seasoning mix.Bone-in or boneless pork chops will work, but I prefer bone-in as they have more flavor.I like serving these with mashed or roasted potatoes, or roasted cabbage. Remove from the oven and allow to rest 8-10 minutes before serving. Finish them in the oven for 8-10 minutes, or until the internal temperature of the pork is 145 degrees. Once they are beautifully brown and crusty, transfer the pan(s) with pork chops into the preheated oven. If the pork chops have strips of fat along the edges, pick the pork chop up sideways and hold the fat-side in the pan to render it down a bit. Sear the meat until both sides have a lovely brown crust. The oil will likely pop a bit, so be careful. Place the pork chops in the hot pan (you may need two skillets, if your chops are on the large-side). Pat it or rub it in a bit too– just to make sure it sticks. Sprinkle the seasoning mix over the pork chops (both sides). ![]() We want the skillet very hot so we get a nice sear on the chops. In a cast iron skillet (or other oven-safe skillet), heat the lard or oil until it’s just barely starting to smoke. ![]() Mix the seasonings together in a small bowl. Thirty minutes before cooking, remove the chops from the fridge and allow them to come to room temperature.
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