Over the last year, one of my favorite meals to make has been pork chops. I love pork chops; seriously, I LOVE them!
I wasn’t always a fan though. Most of you have probably eaten broiled pork chops which were dry and cooked until they were well done. That is my memory too (sorry mom), but this past year, I feel like I have mastered the cooking of the perfect pork chop. It is quickly becoming my signature dish.
Grilled pork chops
Tom Colicchio’s cookbook, Think Like a Chef taught me how sear the chops on the stovetop first and and then finish them in the oven. The process is actually pretty simple:
- Salt and pepper your pork chops - use more salt/pepper than you think so that you can get a nice crust.
- Once your pan is hot, add about 2 tablespoons of canola oil. When the oil starts to glisten, add your chops and sear them on each side - about 2-3 minutes a side depending on how thick they are.
- After you sear the second side of the chops, add about 2 tablespoons of unsalted butter, 3-4 whole garlic cloves and some fresh rosemary and thyme. Baste the pork chops with the melted butter (it will smell amazing) and then throw your pan into a pre-heated 400 degree oven.
- Remove the pan from the oven and baste every 5 minutes. Check for temperature. The chops are done when the internal temperature reaches 145 degrees. Total cook time will range from 5-15 minutes depending on the thickness of the chops.
- Remove the chops from the pan once at temperature and pour any remaining melted butter over the chops. Let them sit 5 minutes or so before serving.
I thought this was the perfect method for cooking pork chops, but recently tried the same approach on the grill. Before I give you the grilling steps, I want to talk about the grill and the charcoal. I never gave much thought to either of these things until our neighbor Dayton introduced us to the Weber Performer Deluxe Grill and Cowboy Hardwood Lump Charcoal. The grill is actually pretty simple - a standard Weber kettle charcoal grill fit into a stand. What sets this grill apart is the automatic gas start. It gets the fire going much faster and you never have to use lighter fluid - thank you!
The charcoal makes a huge difference. The flavor is really amazing. Search this stuff out - it is worth the extra effort! Believe it or not, Ace Hardware is where we have found this most often.
OK…back to the process:
- First, get your grill hot - really hot! Brush both sides of you chops with canola oil and salt and pepper your chops.
- Sear the chops on each side - about two minutes per side. Remove the chops from the grill and place a cast iron skillet on the grill. Let the skillet got hot, then add the chops back in (same approach as the Bobby Flay Rocks! post). Add the butter, garlic, rosemary and thyme. Don’t worry about basting.
- The chops will take anywhere from 5-15 minutes to cook, depending on the thickness. They cook fast, so check them every 3-4 minutes until the internal temperature reaches 145 degrees.
- Remove the chops from the skillet as soon as they reach temperature. Worry about the skillet later. Spoon any remaining butter from the skillet over the chops. Let them sit 5 minutes or so before serving.
Regardless of which method you use - stovetop/oven or grill/cast iron pan - these will be the best pork chops you will ever eat. All of those bad memories will fade and if you are like me, you will devour every inch of the chop down to the bone.
Most of you will freak out about the temperature recommendation. The new USDA recommendation on temperature is truly 145 degrees.
One last thing…
Make sure that you are using canola oil for this recipe, not olive oil. Because you are cooking at high temperatures, the olive oil tends to taste bitter as it burns. Canola oil is very mild and doesn’t burn at the same high heat.
Make sure you try this recipe and let me know what you think. Best pork chops ever, right?!
Enjoy!