Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Meats Forum > Pork Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 03-05-2017, 10:17 AM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 13,724
Thanks: 553
Thanked 4,074 Times in 2,550 Posts
QSis will become famous soon enough
Default Thick Pork Loin Chops (ATK pan seared)

America's Test Kitchen (ATK) seems to LOVE their new method of searing and frying things in a preheated cast iron pan, and I keep testing it, too. So far, I've done steak, chicken thighs and now boneless pork chops.

My supermarket has brilliantly started to sell 1/2 pork loins - great for me.

I bought one, cut that in half, so I had two 1 3/4 - 2 pound chunks. I thawed one chunk, cut it into 3 thick chops, dried them, and sprinkled them with Dizzy Pig Raging River BBQ rub.

Note: ATK recommends only salt and pepper, but I wanted a more flavorful, charred crust. DON'T FORGET (like I did!) that most BBQ rubs have a lot of sugar, which is okay to use when cooking low and slow, but burns at high temps. And smokes up the kitchen.

Anyway, I heated up the cast iron pan in a 500 oven for 1/2 hour, heated 2 T oil and started searing the chops over high heat. Great color and char! Just as they started smoking up the kitchen pretty heavily (I opened my slider), my instant read thermometer read 125, the temp. at which ATK says to start the resting period, that "carryover heat" will eventually raise the meat temp to 140.

Well, my chops were still too rare after resting, so I nuked mine for 1 minute.

Otherwise, they were delicious! Tender (of course), and juicy, wonderful flavor and texture in the crust.

I would do this again, but use medium high heat on the stovetop, and canola instead of olive oil.

Lee
Attached Images
   
Reply With Quote
The Following User Says Thank You to QSis For This Useful Post:
Johnny West (03-05-2017)
  #2  
Old 03-05-2017, 12:54 PM
Shermie's Avatar
Shermie Shermie is offline
Grill Master
 
Join Date: Jun 2009
Location: Brighton, MA.
Posts: 3,932
Thanks: 851
Thanked 395 Times in 304 Posts
Shermie is on a distinguished road
Default Re: Thick Pork Loin Chops (ATK pan seared)

Looks DELISH! only thing that's missing is the gravy. Hah!!
__________________
I am the King of Kitchen Toys!!!!!!



~Shermie.

Last edited by Shermie; 03-05-2017 at 01:27 PM.
Reply With Quote
Reply

Tags
500 degree pan, atk, cast iron, thick pork chops

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Peep's Broiled Lamb Loin Chops lilbopeep Lamb Forum 5 01-16-2010 09:53 PM
Pork Loin Chops in Gravy Keltin Pork Forum 12 12-01-2009 10:34 AM
Zippy Baked Pork Loin Chops Luckytrim Pork Forum 2 06-02-2009 04:25 PM
Baked Pork Loin Chops Luckytrim Pork Forum 7 06-02-2009 04:24 PM
Pork Loin Chops with Wine and Mustard Sauce Keltin Pork Forum 6 06-02-2009 04:20 AM




All times are GMT -4. The time now is 09:00 PM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
Copyright 2008 - 2020 NetCookingTalk.com