How to Prepare Pork Chops
Guide by Jenn de la Vega, @Randwiches
The pork chops in your Fall share are from Stryker Farm in Pennsylvania. It's a lean, loin cut taken perpendicular to the spine, so it includes a bone for extra juiciness.
How to store pork sausages:
- Meats should only be frozen twice ever, so once you receive your frozen packs, put them in the freezer immediately.
- If you plan to serve them, defrost in the fridge in a dish or sheet pan overnight.
- The vacuum seal on the bag should be tight, no air should be moving around inside before you open it. If there is, there may have a been a hole and your meat is contaminated.
How to cook pork chops:
Much like chicken legs, you can brine pork chops for extra flavor. The best way to cook them is to sear them on the stovetop and then finish them in the oven.
1 pork chop
3 tablespoons kosher salt, plus more for seasoning
1 tablespoon pepper, plus more for seasoning
2 cups water
1 cup ice
1 bay leaf
2 cloves garlic, crushed
1 teaspoon olive oil
Serve 1 chop per person.
- Prepare a quick brine by boiling the water, bay leaf, salt and garlic together for 5 minutes.
- Turn off the heat and add the ice.
- Brine the pork chops for at least 30 minutes and up to 4 hours in the fridge.
- Drain and pat the outside of your chop dry with a paper towel.
- Rub the chop with olive oil and season both sides generously with salt and pepper.
- Preheat an oven to 400 degrees F.
- Heat a cast iron or oven-safe pan on high on the stove.
- Sear the pork chop on both sides for 2 minutes to brown the outside.
- Place the pan in the oven for 8 to 10 minutes.
- It is safe to eat when it is cooked to 145 degrees F.
How to serve pork chops:
- Douse on the bbq sauce, hot sauce or even butter.
- Pork chops are great with applesauce, caramelized onion or both!
How do you like your pork chops? Let Jenn de la Vega know on Twitter: @Randwiches