Thin Pan-Seared Pork Chops
- Total Time
- 30 minutes, plus brining
- Rating
- Comments
- Read comments
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Ingredients
- ½cup kosher salt
- ¼cup granulated or brown sugar
- 2bay leaves
- 1teaspoon coriander seeds
- 12black peppercorns, lightly crushed
- 6allspice berries, lightly crushed
- 8thin, bone-in pork chops, also known as breakfast chops, 4 to 5 ounces each (about 2½ pounds total)
- Extra-virgin olive oil
- 2tablespoons lemon juice
- ½teaspoon grated lemon zest
- 3tablespoons extra-virgin olive oil
- Salt and black pepper
- 5ounces baby arugula (about 4 cups), or a mixture of arugula, tender parsley leaves and mint leaves
- Pecorino cheese, for shaving (optional)
For the Pork Chops and Brine
For the Herb Salad
Nutritional analysis per serving (4 servings)
517 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 41 grams protein; 761 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
- Step 2
Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
- Step 3
Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
- Step 4
Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
- Step 5
Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
- Step 6
Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.
Private Notes
Comments
Looks lovely, but when I think of thin pork chops, I think of how my Arkansas grandmother did them for breakfast. She dredged them in seasoned flour, fried them in a bit of lard, and then when they were brown, added milk to the pan and made the most delicious milk gravy you ever put in your mouth - all those wonderful bits of pork. All served over homemade hot biscuits. Yes, I know - my arteries are hardening as I'm typing this.
For thick-cut chops: High-sear both sides in cast-iron skillet, 2+ min per side; place chop in 400° oven for 3-5 minutes, thickness depending; wipe skillet, melt 2 tblspn unsalt butter over med heat, add 2-3 lg cloves garlic thick sliced, s&p, a sprig of rosemary and thyme, sauté until butter begins to brown, sizzle; return chop and juices to skillet, tilt pan, continually baste chop with butter for one minute, a bit longer. Plate chop drizzle w/butter, garnish with garlic and crisped herbs.
It says to brine for 1 - 2 hours, not days.
Super easy. Skipped the brine; he's right - thin pork chops don't dry out.
With thin chops be careful of bone shards which can remain from cutting the brittle pork bones .
Too salty and medium high heat is too high
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