RECIPE WITH THIN PORK CHOPS RECIPES

Name: Thin Pan-Seared Pork Chops
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 cup kosher salt; 1/4 cup granulated or brown sugar; 2 bay leaves; 1 teaspoon coriander seeds; 12 black peppercorns, lightly crushed; 6 allspice berries, lightly crushed; 8 thin, bone-in pork chops, also known as breakfast chops, 4 to 5 ounces each (about 2 1/2 pounds total); Extra-virgin olive oil; 2 tablespoons lemon juice; 1/2 teaspoon grated lemon zest; 3 tablespoons extra-virgin olive oil; Salt and black pepper; 5 ounces baby arugula (about 4 cups), or a mixture of arugula, tenderu00A0parsley leaves and mint leaves; Pecorino cheese, for shaving (optional)

THIN PAN-SEARED PORK CHOPS RECIPE - NYT COOKING

Thin Pan-Seared Pork Chops Recipe - NYT Cooking image

Double-thick pork chops always look appetizing, but unless they are cooked perfectly, they tend to be dry, regardless of whether you grill or bake them. That's especially true if they are lean loin chops. But skinny chops cooked over high heat on the stovetop are far more apt to come out juicy. Giving them an hour in quickly made brine adds even more flavor and tenderness. Ask your butcher to cut thin chops that weigh 4 to 5 ounces.

Provided by David Tanis

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup kosher salt
1/4 cup granulated or brown sugar
2 bay leaves
1 teaspoon coriander seeds
12 black peppercorns, lightly crushed
6 allspice berries, lightly crushed
8 thin, bone-in pork chops, also known as breakfast chops, 4 to 5 ounces each (about 2 1/2 pounds total)
Extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
Salt and black pepper
5 ounces baby arugula (about 4 cups), or a mixture of arugula, tender parsley leaves and mint leaves
Pecorino cheese, for shaving (optional)

Steps:

Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.

JUICY GRILLED THIN-CUT PORK CHOPS RECIPE - FOOD.COM

Juicy Grilled Thin-Cut Pork Chops Recipe - Food.com image

I am posting this because these are the juiciest pork chops I've ever come across, even the second day. I hate left over pork chops because they are always dry. I usually make my via Shake & Bake, but only make two to avoid any leftovers. I saw this on Cook's Country and thought, why not, I love grilling and buying 4 at a time is usually the better bargain. I was shocked how juicy and tender they were. I have found my new leftover pork chop recipe. I hope you will too with this one.

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 6 Chops, 3-6 serving(s)

Number Of Ingredients 8

Ingredients

6 1/2 inches thick pork chops
2 tablespoons unsalted butter, softened
1 teaspoon lightly packed brown sugar
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter, softened, not melted
1 teaspoon fresh chives, chopped fine
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh grated lemon zest

Steps:

Remove chops from store packaging, pat dry with paper towels. Cut (3) 1/2" slits near the outer edge of each chop. Season each chop with salt, both sides, rubbing salt into meat. Place on sheet pan covered with parchment paper or wax paper. Place in freezer for 30 minutes to an hour. Chops need to be firm but not completely frozen.
In meantime, mix 2 tablespoons butter, brown sugar, & pepper in small bowl, set aside. DO NOT put in fridge.
Mix 2 tablespoons butter, chives, mustard, & lemon zest in another bowl and refrigerate until solid. NOTE: You can do this a day ahead of time.
Preheat grill and oil (with vegetable oil) grates. While grill is heating remove chops from freezer. Pat dry again with paper towels, baste both sides with butter, brown sugar mixture.
Once grill is hot place chops on and grill 3-4 minutes each side. Meaty part of chop should face center. Remove from grill and dollop with chive butter. Cover gently and let sit for 5 minutes. Serve and enjoy.

Nutrition Facts : Calories 143.4, FatContent 15.4, SaturatedFatContent 9.7, CholesterolContent 40.7, SodiumContent 12.1, CarbohydrateContent 1.9, FiberContent 0.2, SugarContent 1.5, ProteinContent 0.2

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