Steakhouse quality pork loin chops
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.
Steakhouse quality pork loin chops
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.
Cooking Instructions
- 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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