Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes

Name: Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Meat; 2-2 " Thick Cut Top Loin Chops [1 pound a piece]; ● For The Brine; 3 Cups Water; 4 Cups Ice; 1/2 Cup Granulated Sugar; 1/3 Cup Kosher Salt; 6 Cloves Fresh Garlic [left whole]; 1 tbsp Whole Pepper Corns; 1 tsp Dried Thyme; 1 tsp Thyme; ● For The Seasonings; to taste Webers Steak & Chop Seasoning; to taste Fresh Ground Black Pepper; to taste Onion Powder; to taste Garlic Powder; ● For The Sides; as needed Homemade Mashed Potatoes; as needed Homemade Pork Gravy [use pan drippings]; as needed Fresh Baked French Bread; as needed Whipped Honey Or Cream Butter

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Juicy, 2" thick, pan seared then oven baked, succulent boneless Top Loin Pork Chops. AKA, "New York Pork Chops," or, "Center Cut Chops." If you're craving chops - this is one of the tastiest cuts you'll purchase! Excelent work kiddos!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

15 mins

2 servings

● For The Meat
2-2" Thick Cut Top Loin Chops [1 pound a piece]
● For The Brine
3 CupsWater
4 CupsIce
1/2 CupGranulated Sugar
1/3 CupKosher Salt
6 ClovesFresh Garlic [left whole]
1 tbspWhole Pepper Corns
1 tspDried Thyme
1 tspThyme
● For The Seasonings
to tasteWebers Steak & Chop Seasoning
to tasteFresh Ground Black Pepper
to tasteOnion Powder
to tasteGarlic Powder
● For The Sides
as neededHomemade Mashed Potatoes
as neededHomemade Pork Gravy [use pan drippings]
as neededFresh Baked French Bread
as neededWhipped Honey Or Cream Butter

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Steps

15 mins

1

Two - 1 pound 2" thick Top Loin chops pictured. Fat trimmed.
2

Create your brine. Add everything in the ● Brine Section [except ice] in a pot and bring to a boil. Stir until sugar, salt and seasonings are fully dissolved.
3

Place brine in a plastic bowl. Allow brine to cool. Add ice to cool completely..
4

Add chops in brine with additional ice if needed and refrigerate for 2 to 4 hours. Ideally you'll want your brine at 36°.
5

Pull your chops rinse and pat dry. Season as desired. Allow chops to come to room temperature.
6

Coat chops with oil and generously season all sides. Especially with fresh ground black pepper.
7

Preheat oven to 350°.
8

Using a cast iron skillet, heat it to a high searing heat.
9

Sear your chops on all sides. About 2 1/2 minutes on each side. Try not to flip too early. You want a solid char on your meat.
10

Place hot skillet and chops in your 350° oven until chops have reached an internal temperature of 140°. Usually 8 to 10 minutes.
11

Do not cut in to meat to check for doneness. You'll only release all its natural juices. Simply use a digital thermometer. Be careful to not overcook. Otherwise you'll have dry chops.
12

Once at 140° - pull from oven and allow pork to rest out of skillet for 5 minutes. Serve on personalized cast iron skillets over mashed or, to the side of baked potatoes. Fresh baked French bread and a chilly acidic salad to cut the richness of the pork are also great ideas. I have several chilly, crispy, citrus acid based salad recipes under my profile if you're interested.
13

Sliced Top Loin. Any juicy leftovers make for fantastic Sautéed Onion & Mushroom Sliders. Or, BBQ Sandwiches. Both on Brioche Buns.
14

Enjoy!

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MMOBRIEN @cook_2891564

on August 13, 2016 00:16

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!