marinated pan-fried pork chops
“This is very… continental. I bet you didn’t really eat stuff like this at home… a big piece of meat like this.”
- astute observation by John
He is correct. Without launching into a long essay on Western versus Eastern foodways and how they’ve informed my own eating patterns, let’s leave it at that.
These were also the best pork chops I’ve ever made, which isn’t saying much since I’ve turned several pork chops into dry, chewy, under/over-seasoned things in the past. Why? How? Pork chops come from pork loins (the equivalent of your back) or ribs or legs, and vary in tenderness depending on which part of the pig they are cut from. Center cut loin chops are the most tender. Several recipes call for brining the chops, which keeps them moist, tender, and flavorful during cooking but also takes like 24 hours. I opted for a (relatively) short salty, herbed marinade to semi-brine the chops. The vinegar in the marinade tenderizes the meat by breaking down some of the connective tissue. The reserved marinade can also be cooked down and thinned out with a little wine or stock to make a pan sauce after the meat is done cooking. So lesson learned: marinate and don’t overcook.
2 bone-in pork chops (about 6 to 8 oz each)
2 1/2 tablespoons apple cider vinegar
1/2 teaspoon honey
1 teaspoon kosher salt
a few grinds of fresh black pepper
herbs (I used dried rosemary and fresh thyme)
1 clove garlic, sliced
Combine everything except pork chops and garlic in a flat plate or dish (examples: a pie plate, a casserole pan, a plastic tupperware thingy) or a plastic zip-top bag that you are very certain will not rip or leak. Place pork chop in the dish (or plastic bag) and spoon some marinade over the top surface. Cover dish tightly and refrigerate. If you’re using a plastic bag, place the bag on a plate or something with the pork chops flat. After a few hours, flip the pork chops so the other side soaks in the marinade. Mix garlic into the marinade (you could also add the garlic at the beginning for a more pronounced garlic flavor). Marinate for a total of 6 to 8 hours.
Heat a saute pan with a thin layer of oil in it over medium heat. When pan is hot, place the pork chops in the pan, placing the prettier-looking side down. This will be what’s called the “presentation side” of your meat because it’ll get an attractive sear. Do not disturb the chops while they cook for a few minutes. When they are ready to flip (they should be a nice golden brown and should release easily from the pan… I could’ve gone browner on what you see in the photo), turn them over with tongs or a spatula (not a fork! piercing the meat will cause juices to flow out). Flip and cook the other side until the internal temperature reaches 160 degrees. Remove from pan and let rest for a few minutes before eating.
Make pan sauce by adding reserved marinade, stock, and/or wine to the pan, scraping up browned bits and letting sauce reduce. Spoon sauce over finished pork chops.
On the side, we had braised red cabbage with apples and onions, along with some mustard and parsley crushed potatoes. All washed down with a discount bottle of California pinot noir.
