Perfect (and easy!) Pork Chops

Dry. Tasteless.  Boring……  And, don’t get me going about that cream of mushroom soup and rice thing we all do with pork chops.

I had pork chops in the freezer and it was time to finally use them.  Some kind of bone-in sirloin chop.  They were under an inch thick, so I was hesitant to use a saute technique that I have used successfully on very thick chops.

But, Pam Anderson writing for USA Weekend in 2004 to the rescue!  No, not Pamela Anderson!  At least, I highly doubt it.  🙂

Anyway, here is her advice, excerpted from a Q&A section on allrecipes.com

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“It is possible to serve a beautifully brown, juicy pork chop without losing the food’s moisture, whether or not it was previously frozen.

First, choose the right skillet size. Use a 12-inch skillet for four chops. If you crowd the pan, you’ll end up overcooking the chops to get them to brown.

Saute with a combination of butter and oil. Butter helps browning; a little oil increases the butter’s smoking point so you get great flavor without burning.

Dry the food’s surface. Pat with layers of paper towels. Then season the food with salt and pepper, and lightly dredge in flour, shaking off the excess.

Add food only when the pan is really hot. Warm butter and oil over medium-high heat until butter solids turn golden brown and the first wisps of smoke start rising. You want to hear a solid sizzle when the food hits the pan.

Set a timer for three to four minutes, and leave the food alone! To develop a golden-brown crust, it needs to remain stationary. Resist the temptation to turn it before you hear the “ding.” ”

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AHA!  check this post from The Pioneer Woman Cooks! blog for info about this Pam Anderson. Note to self – take some time to check out the Pioneer Woman Cooks! blog.  Actually, I think I have been there before and may have even mentioned it in this blog.  Hit 50 years, memory be gone…

From some quick searching, I have also  discovered that Pam has written a number of cookbooks and is a former Executive Editor of Cook’s Illustrated.  (!)  Shows what I know! I plan to check out her cookbooks, that’s for sure.

Anyway, the advice is superb.  I had already learned that it is better to blot the marinade before grilling steaks to get a crusty exterior.  (Steve is the grill man, but I often do the prep. ) Doing the same for pork chops is equally beneficial.

When making these pork chops, I marinaded them for a few hours.  Then, my schedule got crazy so I needed to hold the chops for the next night.  No problem – I removed them from the marinade, dried them off, and put them in a tupperware until the next night, when I dredged them lightly in flour and follow Pam’s cooking directions.  YUM!   AND, even when reheated by nuking two days later, the leftover chops were still moist and tender.  Don’t lose this technique!

Click HERE for the recipe on which I based the marinade I concocted.  🙂

I used somewhat the same proportions and ingredients, except for OJ instead of pineapple juice, and minced shallot, I think….no scallion or ginger.  But, the sweet and garlic taste was still there.   To each his or her own marinade, I say!

In any case, it was all good.  Next post will be the Brown Rice and Veggie Casserole I made to go along with the chops.  Here is a teaser picture.  <grin>