Pork chops are great for a quick dinner.Before cooking chops, brine them orMarinate them.If you want to sear them on the stove or bake them in the oven, you have to make a decision.Use bone-in pork chops to keep the meat moist, or cook them just until you like them.
Step 1: Bring the water to a boil and stir it with salt and flavorings.
Turn the heat to high by pouring 1 cup of water into a pot.When the water is boiling, stir in 3 and 2 ounces of coarse kosher salt and table salt.If you want to add more flavor, add 2 smashed garlic cloves, 1.5 grams of black pepper, and a bay leaf.
Step 2: Add 2 cups of water when the heat is turned off.
When you add more water to the pot, the water will stop bubbling.The brine will be at room temperature if the salt is dissolved completely.
Step 3: The pork chops should be covered with brine.
2 to 4 bone-in pork chops can be placed into a shallow plate or pie pan.The pork chops should be covered with the brine.The chops should be at least 1 inch thick.If the chops aren’t covered, add an extra cup of water and an additional amount of kosher salt.The extra brine should be put into the pan.
Step 4: For at least 30 minutes, chill the chops.
Place the pan in the fridge.The pork chops should be chilled for at least 30 minutes.The meat will be tenderized.For the most tender pork chops, chill them for 4 hours.
Step 5: To cook a skillet, preheat the oven to 400 F.
Place a cast-iron skillet in the oven when you’re ready to cook the pork chops.The center of the oven is where the rack should be.
Step 6: Rub pork chops with salt and pepper.
Take the pork chops out of the pan and put them in the refrigerator.Put the chops on a work surface after drying them with paper towels.Sprinkle the chops with salt and pepper to make them taste better.Rub both sides of the chops to evenly coat them.The pork chops should be left at room temperature while the oven is heating.
Step 7: The pork chops should be cooked for 3 minutes.
The hot skillet needs to be removed from the oven.The skillet should be set on the stove.Place the pork chops in the skillet and cook them for 3 minutes.As soon as you put the pork chops in the skillet, they will cook.Turn on a vent fan or open a window.
Step 8: The pork chops should be in the oven for 6 minutes.
To flip pork chop, use tongs or a spatula.The skillet should be transferred to the oven when the heat is turned off.Cook the chops to make them tender.There is no need to sear the chops because they will cook in the oven.
Step 9: The temperature needs to be reached at 140 F.
The thickest part of a pork chop is where the instant-read thermometer should be inserted.Once it’s finished cooking, the chop should reach between 140 and 145 F.If the pork chop isn’t done cooking, roast it and check it every 2 minutes to make sure it’s done to your liking.
Step 10: The tender chops should be rest for 5 minutes.
Remove the pork chops from the oven and place them on a plate.If there are juices in the skillet, put them over the chops.Rest the chops for 5 minutes with a sheet of aluminum foil over them.They can be served with roasted vegetables or rolls.While they rest, the pork chops will finish cooking.The chops can be kept in the refrigerator for 3 to 4 days.
Step 11: In a bowl, add olive oil, soy sauce, and steak seasoning.
Get out a small bowl and pour some olive oil into it.The soy sauce and steak seasoning should be put in a container.If you want, you can substitute your favorite herb for steak seasoning.For example, use 2 grams of dried Rosemary.
Step 12: The pork chops should be chilled for at least 3 hours.
Add 4 pork loin chops to the bag.To seal the bag shut, squeeze out as much air as you can.The pork chops need to be covered.It’s best to keep them refrigerated for at least 3 hours or a day.The pork chops should not be more than 1 inch thick.If they are too thick, slice them in half horizontally to make them smaller.You will get 4 extra chops.
Step 13: A grill is a good place to start.
When you’re ready to grill the pork chops, turn a gas grill on to medium.If you’re using a charcoal grill, fill a chimney with briquettes and light them.The grill grate has hot, ashy coals in it.
Step 14: The pork chops should be grilled for 6 to 8 minutes.
The pork chops are in the refrigerator.Put them on the grill.If you’re using thin pork chops, you should grill them for 6 minutes or 8 minutes.
Step 15: For 6 to 8 more minutes, grill the pork chops.
To flip pork over, remove the lid and use tongs or a spatula.If you want the chops to be well-done, put the lid back on the grill and cook them for another 6 to 8 minutes.
Step 16: The temperature of the pork chops can be checked.
The thickest part of a pork chop is where the instant-read thermometer should be inserted.Once it’s finished cooking, the chop should reach between 155 and 135 F.
Step 17: Rest the chops on a cutting board for 5 minutes.
Use tongs to transfer the pork chops from the grill to the plate.Let the chops rest for 5 minutes after laying a sheet of aluminum foil over them.The juices will be redistributed within the meat after they finish cooking.
Step 18: The pork chops are good to serve.
Place a pork chop on a serving plate or slice it into thin strips.The tender chops can be served with orzo pilaf, roasted potatoes, green salad, or pasta salad.The pork chops can be kept in the refrigerator for 3 to 4 days.