3 Steps to Perfect Pork Chops | The Daily Dish

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3 Steps to Perfect Pork Chops

1 Comment | Written on November 6, 2014 at 5:00 am , by

There is something so decadent about a perfectly seared pork chop for dinner this time of year.  It’s robust and hearty, ideal with roasted winter vegetables, and outstanding with a bold red wine.

Today I am going to share with you 3 steps to preparing the perfect pork chop.

Keep reading for the recipe…

Before we talk chops, let me tell you about my favorite wine pairing.   I served these pork chops with “The Mariner” from Dry Creek Vineyard.

This blend of cabernet sauvignon, merlot, cabernet franc, and petit verdot is full bodied with fruit notes that complement the pork.  (Not a bad idea to have a few bottles of this one on hand for Thanksgiving as well!)

Step 1:  Brine

I have never been a big brine devotee, but everything changed with these pork chops.  (However, I still think its too messy and too much of a hassle for turkey!)

I found this Juniper Brine recipe and decided to give it a try.  The result was moist, perfectly seasoned chops.   If you have never brined before, give it a try!  I am guessing you will be a convert too.

Step 2:  Sear

Nobody wants a grey, hockey puck pork chop.  The key is a gorgeous, golden brown sear on both sides.  Crank that heat up and don’t move the chop until it’s ready.  Don’t worry, we will cook it all the way through in the oven.

Step 3:  Temperature

Finally, it’s all about temperature.   Internal temperature, that is!   I recently tried this remote Kitchen Thermometer mini from iDevices and fell in love.  All you have to do is insert the thermometer and then download an app to you phone.  It will alert you when your food has reached food-safe, perfectly cooked temperature.  In this case, 145.

All I had to do was select “Pork Chop” and the device did the rest.

No more flavorless, dried out pork chops!  When you use this thermometer, it takes out the guesswork.  Guaranteed to produce a tender and juicy pork chop every time.

By the way…  Go for the thick cut, bone in chops.  Come on, you only live once!



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