I’m a big fan of pork chops, but usually only when I make them.  Like fireworks, dry ice, and raw milk cheese, the proper care and preparation of pork chops cannot be entrusted to just anyone.  Many high-end restaurants seem to know what they’re doing, while my buddy Rob, an avowed pork aficionado, certainly knows his way around a good belly rack.  Still, I’ve sat down to way too many disastrous attempts, overcooked offerings possessed of the flavor and intensity of pressed balsa wood shavings, to trust just anybody.

No, if I’m feeling in the mood for a good pork chop, then I’m making it myself – thanks to this tried and true recipe which borrows elements from America’s Test Kitchen to create: The Perfect Pork Chop!

1. Pick up a great pork chop.  I’d recommend berkshire or kurobota, the Cadillac of porks (or, if you like, the Aston Martin and Lexus’s of porks).  Make sure it’s a nice plump cut.  Your thinner chops will dry out far too easily.  I prefer a nice double-chop.

2. For an even more tender chop, I recommend brining your pork. Dissolve a cup of salt and a cup of sugar into enough water to cover the pork.  Refrigerate for at least 3 hours or overnight.

3. Remove your pork from the refrigerator about a half hour before you plan to cook it.  Rinse off the brine, pat dry, and let it sit for those thirty minutes to bring it to room temperature.

4. Season generously.  I mix together coarse salt, black pepper, garlic powder, paprika, thyme, and rosemary in a small bowl, and then rub it into the chop.

5. Flour your chop.  Ensure it is well-coated, then set aside while you –

6. Render down three strips of bacon in a pan.  Remove the bacon and set aside.

7. Turn the heat up to medium-high.  Add extra oil if necessary.

8. Reflour the pork chop and then, when the pan is hot enough, put the chop in the pan.

9. Sear for about 2 minutes each side or until you achieve a gorgeous golden crust.  Use tongs to sear  the fatty circumference as well.  Then, take it off the heat.

10. Smash a clove of garlic and set it atop the chop along with a sprig of fresh rosemary.

11. Drop a nob of butter in the still hot pan and, once its melted, baste the smashed garlic and rosemary with the butter and oil.

12. Put it in a 400 degree oven for 15 minutes.  You can use a meat thermometer.  Once it reads 140, pull it out of the oven.

13. Tent your pork (cover it with aluminum foil) and let it rest for ten minutes.

14. And serve – The Perfect Pork Chop!

If you do try it out, let me know how it goes.

Also, let me hear your thoughts on what was, in your opinion, The Best Comedic Episode in Stargate History.

Vote for your favorite episode and then leave a comment on the poll page for a chance to win a signed script:

Polls close Saturday at midnight!

21 thoughts on “October 12, 2012: The Perfect Pork Chop!

  1. @archersangel I think it’s a separate thing.
    -at the bottom of the poll box, click where it says View Results
    -once the results come into view, scroll down to the bottom again.
    -at bottom left it will say Comments and as I type this it’s saying that there are 58 comments, click on it.
    -a new screen will pop open, scroll down and you can leave your comment(s) there at the bottom.

    I hope that makes sense.


  2. The winner of the poll gets a signed script and a pork chop right? 🙂

    Ok, there is a really sad/graphic picture in the link’s article of a hurt dog that did a very heroic act. Be warned that if you are a dog/pet lover, you might not want to click on the link. I know I am still upset about it:

    Hopefully the surgeons can help the dog out. 🙂

  3. Not a super fan of pork, or pork chops, but I will give your recipe a try. Hadn’t heard of that way of brining pork before. thanks for sharing, even if you did make my mouth water with the pictures. hope the weekend goes well for you.

  4. Joe your pork chops are gorgeous! A great picture for that cookbook you are going to write.

  5. I have a real problem with #13. Let it rest? I know that is best but by that time I am drooling like a dog and can’t hardly wait any longer. It can rest while I grab a knife and fork and something to drink. Yummy! (I’m drooling now.)

  6. I rarely used to have a good pork chop as they all seem dried out no matter how they were cooked. I have had some pretty good pork roasts and I used to love making head cheese out of the hocks. Not that I had pork more than 2 or 3 times a month, if that, I think my pork days are over after suffering through a few TIAs due to a blocked and oozing carotid artery. After an operation to clean out the artery, I’m finding out that the other one is almost as blocked as the first.

    I do miss my pork, though, but will enjoy it vicariously through your recipes. 🙂

  7. The pork looks pretty damn good! I agree about doubling the chop. One is too thin and too easy to overcook. Too bad the village butcher is closed for the day otherwise I probably would have bought a couple of pork chops instead of the leg of lamb I’ll be roasting tomorrow for lunch.

  8. What, the pork chops are the prize I read. That’s great 🙂

    The funniest episode has to be Window of Opportunity. Each of the ‘off-day’ loop antics just got funnier and wackier, especially O’Neill’s.

  9. Yum! Thanks for the pork tips. I’ve brined them before but I usually grill them afterwards. What do you serve with the chops?

  10. Speaking of food, it’d be interesting to see if you can create Ramen Joe. You’ve blogged about it enough on your Japan trips, perhaps you could try it someday and show everyone the results?

    You’d probably enjoy doing it and would need quite a few ingredients if you’re going for the full effect.

  11. Oh and speaking of funny episodes on that list. Avenger, It’s good to be King, Window of Opportunity, and Wormhole Xtreme stand out most to me.

  12. Being on a budget, I sometimes pick up the “reduced” meats at the commissary. They’re fine, but frozen. I can get packs of “country” pork chops, or thick cut pork loins. I toss them in the crockpot with my teriyaki or honeymustard ~ish BBQ~ish sauce. Tamarind paste or pomegranate molasses are my secret ingredients. Not the same thing as your fine preparation, but sure simple and tasty. And cheap.
    Now I just need to figure out how to do a “reduced” frozen leg of lamb….

  13. Lauren and I skipped the booooring birthing classes and went out to lunch and shopping, instead. She decided that five hours (today AND tomorrow) of lady parts, breathing techniques (“I know how to breathe, thanks.”) and listening to the horrors of childbirth was just too much. We’ll be doing the Lamaze DVD at home, and if all else fails, there’s always the epidural. 🙂 I’m a bit concerned, but hey, when all is said and done, one way or another, little Anakin’s coming out!

    Making your pork chops tomorrow, Joe. 🙂

  14. Okay now this is just shameful! I didn’t comment for almost a full month (from here to Nov 11th). Amazing how time slips away from you.

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