Pan Fried Pork Chops

There is only one thing you need to make this pork recipe absolutely delicious:  a pork chop that is locally sourced.  You cannot get something like this at your local supermarket.  We actually have started to go to Hahn Farm in Salt Point, NY where they raise and butcher their own meat.  We went tentatively the first time, just to try it out.  But everything was delicious, especially the pork chops.  So we went a second time and bought more pork chops, plus beef, lamb and chicken!

I wanted to really show case the pork and I had just bought a cast iron skillet so I searched the internet for a recipe using it.  If you don’t have a cast iron skillet, a heavy stainless steel skillet will do (I do not recommend non-stick) .  Also an instant read thermometer  isn’t absolutely necessary but there are so many other uses for it, I highly recommend. 

Pan Fried Pork Chops by the kitchn

2 bone-in pork chops, 1/2 inch thick

3 cups room temperature water

1/2 cup kosher salt

1/4 cup packed light or dark brown sugar

2 tablespoons butter

4 sprigs fresh thyme

2 closed garlic, peeled and smashed

 

Place the pork chops on a cutting board, and prick the chops all over with  fork.  Flip them over and repeat on the other side.

Combine the water, salt and brown sugar in a large container with lid.  Stir to dissolve sugar and salt.  Add pork chops, cover with the brine.  Put the lid on and place container with pork in the refrigerator up to 8 hours, minimum 30 minutes.

Remove the pork chops from the brine and pat dry with paper towels.

Heat a large cast iron skillet or heavy large skillet over medium heat until it begins to smoke.   Add the pork chops and cook for 1 minute on each side.  They will brown and release some of their fat into the pan.

Reduce heat, and flip the pork chops about every minute, for the next 8 to 10 minutes, until the pork chops register 135 degrees on an instant read thermometer.  Don’t have one?  Just use the the times given.

Remove the pan from the heat and add the butter, thyme and garlic.  Using a large spoon, spoon the melted butter over the pork chops.  Turn over the chops and baste again.  Let the chops rest in the pan until they reach 140-145 degrees, about 5 to 7 minutes.

Slice the pork chops and serve with the butter sauce.

 

prick pork with fork all over:

add brown sugar and salt to water and stir to dissolve:

add pork chops and make sure covered with brine:

after brining, remove chops and dry with paper towels:

get your pan hot:

add pork chops, searing on each side:

butter, garlic and thyme:

add garlic, thyme and butter to pork:

baste with butter:

after letting sit, remove pork chops and slice, serving with butter sauce:

yum!