This is a recipe for delicious pan-seared pork chops with garlic and greens. The pork chops are cooked to perfection and the garlic and greens add a lovely flavor to the dish. This is a perfect meal for any night of the week.
2 tablespoons olive oil
3 cloves garlic, smashed and peeled
8 to 12 sage leaves
4 (1/4-inch thick) lemon slices
4 big handfuls stemmed greens (chard, kale, or mustard greens), coarsely chopped (about 8 ounces once prepped), rinsed
1. In a small saucepan, combine 1 cup of water, sugar, salt, bay leaves, coriander seed, thyme and lemon peel. Bring to a simmer over medium heat and stir to dissolve the salt and sugar. Remove from heat.
2. Fill a 4-cup measuring cup with 2-3 cups of ice cubes and add enough cold water to measure 4 cups. Add this to the saucepan with the brine and stir until the ice has melted (this helps cool the brine quickly).
3. Place pork chops in a 1-gallon zipper freezer bag and place in bowl. Pour cooled brine into bag and seal it shut. Refrigerate for 8 hours or up to 2 days.
4. When ready to cook: remove chops from brine solution and pat dry with paper towel; set another paper towel on small plate for sage leaves & lemon slices
5. In large skillet over medium heat: add oil then chops; cook 2 minutes per side or until starting brown
6. Continue cooking chops by turning every minute for 4-6 minutes or until deep golden brown & an instant read thermometer inserted into thickest part registers 135oF
Fat: 9 g
Saturated Fat: 2.5 g
Cholesterol: 70 mg
Sodium: 580 mg
Carbohydrates: 3 g
Protein: 25 g
What is the secret to making tender pork chops?
The secret to making tender pork chops is to opt for thick-cut bone-in pork chops, season them liberally, sear them over medium-high heat, and baste them.
Thick-cut bone-in pork chops are the best choice for tenderness because they have more marbling, which means more fat. The extra fat helps keep the meat moist as it cooks. Seasoning the pork chops generously with salt and pepper helps to further flavor and tenderize the meat.
Searing the pork chops over medium high heat creates a nice crust on the outside of the meat while still keeping it juicy on the inside. Basting the pork chops periodically with pan juices or melted butter helps to keep them moist and adds even more flavor.
Should pork chops be rinsed before cooking?
No, pork chops should not be rinsed before cooking. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces when the meat is washed, which is why it’s not recommended. Cooking the pork chops thoroughly will kill any bacteria present, so there’s no need to rinse them beforehand.
What is the best way to cook pork chops without them drying out?
One of the best ways to cook pork chops without drying them out is by starting in an oven-safe skillet on the stove and then transferring them into a hot oven. This method allows you to sear the pork chops at high heat, which creates a golden brown exterior, while also baking them at moderate heat (400 degrees F), which prevents them from drying out.
Should pork chops be seasoned before cooking?
It is essential to season pork chops before cooking in order to bring out their natural flavors. Season generously with salt, and remember that even a very short brine (just 30 minutes) will improve the taste and texture of the meat.