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28.8.15

BAKED PORK CHOPS


I cannot quite understand the thick pork chops. We used to stuff them but there is a problem with that. Today’s pork flesh is fat free and cooks up dry and tough. You can’t do it up rare or medium unless you are prepared to ingest some intestinal parasite. Fatty acids make for softer meat and if you recently had thick pork chops, you will agree the chops were tough and dry. Smothered in barbecue sauce they will still be dry. No matter what you add to it, the chops will not reabsorb the moisture they lost, no matter what you do. The solution is to lock the moisture in.

The first thing is seasoning. Seasoning locks the moisture inside the pork chop, which helps make it soft and tender. I rub Chef’s Salt right into it, [salt and pepper will do too] and let it stand for a couple of hours on the counter. The next thing is searing the pork chops. Sear each side in a non-stick skillet for 3 minutes or until brown. After that transfer the chops to an ovenproof dish and bake in a preheated 350F oven for 20 minutes. In the end, it will be worth it.

Baked Pork Cops

2 thick cut pork chops
Chef’s Salt or salt and pepper to taste
2 Tbsp extra virgin olive oil


  • Wash the pork chops.
  • Dry with paper towels.
  • Season both sides  and place on a plate.
  • Let the chops stand on the counter for two hours.
  • Heat the oven to 350F.
  • Meanwhile heat a non-stick skillet and add the olive oil.
  • Place the pork chops in the skillet and sear for 3 minutes on both sides or until slightly brown.
  • Transfer to an ovenproof dish and bake pork chops in the preheated oven for 20 minutes.
  • Meanwhile lightly fry some mushrooms or onions in the non-stick skillet. I reheated some steamed wax beans instead.
  • Remove chops from the oven and transfer to the skillet. Shake the chops together with the choice of vegetables and serve.

8 comments:

  1. Yum! The pork in Hungary is excellent, I must say!

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    Replies
    1. Indeed it was. I am glad it still is Lizzy. The last time I went to Hungary was in 1990. My mom was dying. I have not been back and in all probability I will not be back there again. I have no reason to go and my traveling days are over. My Jim and me have become true homebodies.

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  2. Hi Zsuzsa!
    I'm so glad u r back posting delicious recipes~ Last 6 months, I keep coming your blog to check if u update anything in it :)
    I can start new Hungarian dishes now ~

    ReplyDelete
  3. I've been pan frying thin pork chops these day. Medium sized ones I bake ... but I never make the thick cut ones. I still can't be convinced of the benefit of brining although I've only done it a couple of times.

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    Replies
    1. Give it a try Lara it is so worth it.

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  4. I marinade the thick pork chops in a half and half mixture of olive oil and white, adding lots of chopped garlic and oregano , plus salt and pepper.I have that sit in a ZIP LOC bag over night.Then I cook it on the grill for no more than 8 minutes total.The inside will be pale pink, but after a good rest, they will be cooked and perfect.
    I love how beautifully you chopped your onions! :-)

    ReplyDelete
    Replies
    1. Sounds really good Dolores. Oh but those are wax beans, not onions. :-)

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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