BRINING PORK CHOPS RECIPES

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PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS RECIP…



Pan-Seared Pork Chops With Sage, Dates and Parsnips Recip… image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can’t find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Total Time 2 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

  • Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
  • Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
  • Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don’t have a large skillet.)
  • Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
  • Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
  • To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

HOW TO COOK PORK CHOPS IN THE SLOW COOKER - KITCHN



How To Cook Pork Chops in the Slow Cooker - Kitchn image

Pork chops cook on top of a layer of vegetables in the slow cooker, resulting in an incredibly flavorful, hands-off meal.

Provided by Emma Christensen

Categories     Main dish    Dinner

Total Time 0S

Yield 6

Number Of Ingredients 6

3 to 6 bone-in pork chops (3/4- to 1-inch thick, about 8 ounces each) — preferably blade, shoulder, or sirloin chops; rib chops are second best
1/2 cup kosher salt
8 cups water
Aromatics, such as bay leaf, whole peppercorns, and other spices
Chopped vegetables and/or fruits, enough to form a layer on the bottom of the slow cooker — such as apples, Asian pears, onions, carrots, celery, fennel, potatoes, sauerkraut
1/4 cup cooking liquid, such as low-sodium broth, cider, hard cider, white wine, or water

Steps:

  • Brine your pork chops (optional). Brining seasons the meat throughout and provides some insurance against overcooking. Stir the salt and water together until the salt dissolves. (You can also warm the water in the microwave to make this easier, but wait for the water to cool to room temperature before continuing.) Place the chops in a shallow baking dish and pour the brine over them. The chops should be submerged; if not, make additional brine solution. Cover the dish and refrigerate for at least 15 minutes or up to 4 hours.
  • Season with salt and pepper. If you brined your pork chops, rinse them under cool running water, then pat them dry with paper towels. If you didn't, just remove from their package and pat dry. Either way, season both sides with salt and pepper.
  • Sear the chops (optional). Searing adds good flavor to the overall dish, but if you're in a rush, you can skip this step. If you do sear the meat, you can also quickly sauté the onions or other vegetables going into the dish and then deglaze the pan with the cooking liquid. Add an extra splash of the cooking liquid to the pot to compensate for the liquid that evaporated during deglazing.
  • Add a layer of vegetables to the slow cooker. Scatter the vegetables or fruits you've chosen over the bottom of a 6-quart or larger slow cooker. They should form a single layer.
  • Layer the chops on top. Place the chops on top of the vegetables. It's okay to overlap the chops slightly, but don't stack them on top of each other.
  • Pour the cooking liquid over top. Pour the cooking liquid, or the liquid left from deglazing your pan, over the chops. If you sautéed any vegetables, tuck some of them below the chops and scatter the rest on top.
  • Cook for 2 to 6 hours on LOW. Cover and cook on the LOW setting for 2 to 6 hours. At around 2 hours, your pork chops will be cooked through (145°F) and have a texture similar to chicken breast — tender, but firm. Between 3 to 6 hours, the chops will have a texture closer to pulled pork; it will be easy to cut with a fork and will pull easily from the bone. (The first time you make slow cooker pork chops, check the chops every so often to see how they're cooking; after this first batch, you'll know exactly how much cooking time to plan for going forward to make your ideal pork chops.)
  • Serve with the vegetables and cooking liquid. Serve the chops and vegetables straight from the slow cooker, or transfer everything to a serving dish. Spoon the cooking liquid over top of everything.

Nutrition Facts : SaturatedFatContent 4.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 7.7 g, SugarContent 0.0 g, ServingSize Serves 6, ProteinContent 32.6 g, FatContent 13.9 g, Calories 293 cal, SodiumContent 1219.3 mg, FiberContent 2.4 g, CholesterolContent 0 mg

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May 06, 2021 · Season the pork chops to taste with salt and pepper or your favorite seasonings. Lay out the pork chops on a baking sheet, making sure they do not touch. Cook the pork chops for 10-15 minutes on the first side, then flip them and continue baking them for 10-15 more minutes. You may need to add a little more time for very thick chops.
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Sep 12, 2018 · Baked Pork Chops Ingredients & Cooking Tools: To make this baked pork chops recipe, you will need: Thick-cut pork chops: When it comes to purchasing pork chops, there are three important qualities to look for that I highly, highly recommend: Thick-cut: Ideally, between 1 to 1.5 inches thick.Thick-cut pork chops …
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May 06, 2021 · Season the pork chops to taste with salt and pepper or your favorite seasonings. Lay out the pork chops on a baking sheet, making sure they do not touch. Cook the pork chops for 10-15 minutes on the first side, then flip them and continue baking them for 10-15 more minutes. You may need to add a little more time for very thick chops.
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Sep 12, 2018 · Baked Pork Chops Ingredients & Cooking Tools: To make this baked pork chops recipe, you will need: Thick-cut pork chops: When it comes to purchasing pork chops, there are three important qualities to look for that I highly, highly recommend: Thick-cut: Ideally, between 1 to 1.5 inches thick.Thick-cut pork chops …
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May 06, 2021 · Season the pork chops to taste with salt and pepper or your favorite seasonings. Lay out the pork chops on a baking sheet, making sure they do not touch. Cook the pork chops for 10-15 minutes on the first side, then flip them and continue baking them for 10-15 more minutes. You may need to add a little more time for very thick chops.
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