![]() ![]() ![]() Remove from the oven and let rest for 5 minutes. ![]() Step 3: Brown the pork chops on each side. The FDA states that a safe internal temperature for a pork chop is 145F. In most instances, that will allow the pork chop to continue cooking just long enough to reach the minimum safe temperature. You’ll want the pan very hot, almost smoking before adding in the pork chops. Many say to cook to 140F and then remove from the pan and set aside to rest for 5 minutes before slicing to serve. Step 2: In a large cast iron skillet, heat the oil and butter over medium heat. Sprinkle with brown sugar, onion powder, garlic powder, ground mustard, salt, and black pepper. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Step 1: Dry the pork chops with paper towels. Flip the chops raw-side down and transfer the skillet to the oven. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.įor the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.įor the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. For the pork chops: Preheat the oven to 425 degrees F.Ĭombine the paprika, salt, sugar and pepper in a small bowl. ![]()
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