EASTER PORK CHOPS RECIPES

CHEF FABIO TRABOCCHI'S EASTER PORK CHOP BRACIOLE RECIPE ...

Chef Fabio Trabocchi's Easter Pork Chop Braciole Recipe ... image

Wine Spectator shares Washington, D.C.-based Italian chef's grilled pork chop braciole recipe to celebrate the Easter holiday. Plus, scores and tasting notes for 12 recommended super Tuscan red wines.

Provided by Samantha Falewée

Ingredients

SIMPLE SEARED PORK CHOPS RECIPE BY JEANMARIE BROWNSON

Simple Seared Pork Chops Recipe by JeanMarie Brownson image

Pork chops are the ultimate versatile protein — they can be ready in a matter of minutes for a weeknight supper or topped with a simple sauce for a holiday feast. You can make any number of chops with this method, just be sure they are in a single, uncrowded layer in the pan. The salt mixture in the recipe is sufficient for four chops, but you can double or halve it. Leftover pork tastes great thinly sliced on a sandwich or in a green salad.

Total Time 19 minutes59S

Prep Time 9 minutes59S

Cook Time 9 minutes59S

Yield 4

Number Of Ingredients 8

Ingredients

2-4 bone-in, center-cut pork loin chops, each 1-inch thick and weighing 8 ounces
1 1/2 teaspoon kosher salt or 1 teaspoon fine sea salt
1 1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1 tablespoon expeller pressed canola oil, safflower oil, sunflower oil or peanut oil
cherry-balsamic gastrique or creamy baby bella sauce, optional (see notes for recipe)
sliced green onions, for garnish

Steps:

Step 1: Pat chops dry and place on a plate. In a small dish mix together 1½ teaspoon each kosher salt and sweet paprika along with ½ teaspoon each black pepper and granulated garlic. Sprinkle the mixture evenly over all sides of the pork chops. Cover chops loosely. If desired, refrigerate for several hours (up to 8 hours).
Step 2: Heat oven to 400F convection or 425F conventional. While the oven heats, let chops come to room temperature if necessary.
Step 3: Heat a well-seasoned cast-iron skillet, griddle or ovenproof nonstick skillet over medium heat until a drop of water sizzles on contact. Swirl oil in a pan. Use tongs to add chops (in a single, uncrowded layer). Let cook, without turning, until deeply golden on the bottom, about 4 minutes. Flip chops and immediately slide the pan into the hot oven.
Step 4: Cook, without turning, until the center of the chop is slightly firm (but not hard) when pressed or 145F on an instant-read thermometer, 5 to 6 minutes.
Step 5: Remove from the oven to a plate; tent with foil to keep warm while you reheat the sauce.
Step 6: Serve chops topped with a spoonful of your chosen sauce (see notes). Garnish with sliced green onions.

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