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Great recipe for 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.
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Ingredients for Steakhouse quality pork loin chops:
- Make ready 2 of pork loin chops 1&1/2 inch thick, weight is not important, thickness is key
- Give 1 - salt & pepper
- Give 1 olive oil
Steakhouse Pork Chops These aren't your ordinary Pork Chops! Chefs are selecting Premium Heritage bred pork for its superior taste and grilling it just like other cuts of beef. This Slow Cooker Hawaiian Pork Chops Recipe is a sweet & tangy quick weeknight meal that tastes like steakhouse quality. For years once the weather warmed up, I put my crock pot away.
Steakhouse quality pork loin chops steps:
- Wipe chops & cut through fat & barely into flesh in about 1 inch segments. This will prevent the edge from curling.
- 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.
- Let sit at room temperature for 30 minutes.
- Preheat oven to 275°. Grind pepper onto both sides of chops & place in oven for 20 minutes.
- 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.
- Stand the chops on their sides to cook the edges. This will take about a minute. Use the tongs to control this process.
- 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.
Mix very well until each steak is covered. Add salt and place the fillets on a baking sheet. Pour a tablespoon of mixture on top of each steak. Pork chops all come from one part of the hog: the loin, which runs along the back of the pig from hip to shoulder. Pork Loin Porterhouse Featuring a fresh pink color, the pork loin chop is the "Cadillac" of.
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