Steakhouse quality pork loin chops

Name: Steakhouse quality pork loin chops
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 pork loin chops 1&1/2 inch thick, weight is not important, thickness is key; 1 salt & pepper; 1 olive oil

52dogtruck @cook_2703337

This technique came from Cook's Illustrated, the magazine of America's Test Kitchen. The article discussed enzymes & temperatures effecting tenderness. It works. Far superior to putting a cold chop directly into a hot skillet.

52dogtruck @cook_2703337

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Ingredients

1 hour

2 servings

2pork loin chops 1&1/2 inch thick, weight is not important, thickness is key
1salt & pepper
1olive oil

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Steps

1 hour

1

Wipe chops & cut through fat & barely into flesh in about 1 inch segments. This will prevent the edge from curling.
2

Sprinkle lightly with salt on both sides & place on wire rack over a rimmed baking sheet. I use a broiler pan with a wire rack.
3

Let sit at room temperature for 30 minutes.
4

Preheat oven to 275°. Grind pepper onto both sides of chops & place in oven for 20 minutes.
5

Heat a heavy skillet, I like black iron, with about a teaspoon of olive oil until it shimmers & barely begins to smoke. Using tongs put the chops in the skillet & cook 2 minutes on each side. Lift the chops so oil gets under them.
6

Stand the chops on their sides to cook the edges. This will take about a minute. Use the tongs to control this process.
7

Plate & serve. I like to serve them on top of rice or a piece of toast to get all the juice. A dash of soy sauce is the only addition for my personal taste.

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Cooksnaps

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52dogtruck @cook_2703337

on October 15, 2014 05:55

My name is David. I am an old country boy from east Tennessee. Newspaper editor, English teacher & truck driver are a few of my former jobs. I am now a pensioner. Though there are mobility issues ini my life now, for years I hiked, cycled, paddled canoes & crewed on sailboats. As to food: generally scratch cooking is my preference & I am willing to try anything once.