Pan-Seared Pork Chops
HB-4638 · Hand-built original · American
Thick bone-in pork chops rested with sugar and salt, warmed slowly in a low oven, then seared and basted with butter, shallot and thyme.
AmericanMain8 hr 45 minServes 2245 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: pork chop
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:2quantities adjust to match
Ingredients
- 2 bone-in pork rib chops, preferably blade-end, 1 1/2 inches thick (12 to 16 ounces each)
- 1 1/2 teaspoons sugar
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 medium shallot, thinly sliced
- 8 sprigs fresh thyme
Method
- Pat chops dry; rub with the sugar and salt to taste; season with pepper; place on a rack over a baking sheet; refrigerate uncovered 8 to 24 hours.
- Heat oven to 250°F; place the chops in the oven; cook until the center registers 100 to 120°F, about 30 to 35 minutes depending on desired doneness.
- Heat oil in a large skillet over medium-high heat until just smoking; sear chops, turning occasionally, about 1 1/2 minutes.
- Add butter, shallot and thyme; baste and cook about 2 minutes more, until well browned and crusted.
- Hold chops on their sides with tongs; sear the fat edges about 1 minute, until crisp.
- Rest chops 3 to 5 minutes on a clean rack.
- Reheat the pan drippings until smoking; pour over the chops; serve at once.
Total: 8 h 45 min
Nutrition (per serving, where published)
245 kcalCalories
0.5 gProtein
5.7 gCarbs
25.1 gFat
9.4 gSaturates
0.5 gFibre
1.2 gSugars
93 mgSodium
30 mgCholesterol
54 mgPotassium
9 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data