Hey yall! I had a delicious meal this week and figured I'd share. I hope to be a bit more thorough with future recipes but honestly unless I'm baking, when it comes to exact measurements, I am not always the best of keeping track haha. But I will try to work on it! In this context, porkchops bone in or fillets are naturally going to retain more salt so keep that in mind.
What you'll need:
a pinch of salt.
pepper, onion powder, garlic powder, paprika, crushed red pepper, thyme.
You will want to mix these seasonings in a small bowl with a spoon. I would say that one teaspoon of each is good for mixing enough for two mid sized chops. I'd probably only use a pinch of salt though otherwise you risk overpowering everything else when it comes to pork in my opinon.
Now you can adjust depending on how much flavoring you like with your chops. The main thing is not oversalting. We will be using butter as well so keep that in mind.
1 tbsp of minced garlic, butter and parsley for presentation if you like.
You can mince your garlic which means chopping finely enough to almost melt in the pan and take 1/4 cup of butter to add it to. you'll need to leave the butter out for a bit to also get it soft enough to mix thoroughly.
Now for smothered porkchops I like a good buttermilk brine and will sometime brine chops overnight. But for pan porkchops you don't have to brine neccesarily as this is a quicker meal with less prep. But there is definitely an enhancement to the flavor if you take the extra time.
From the start, I do like to make sure to take my meat out before even starting to prep so that it has time to reach room temperature. This way, cooking in the pan is not as uneven with the center of your chops taking longer.
I make sure to dry the meat with a paper towel before applying the seasoning. Make sure to be gracious with the layer of rub as that layer will create a nice crispy coat once we drop in the pan.
Make sure your pan is hot with a enough oil to cover the entire pan. When you place each chop down, you'll want to start your timer either literally or mentally. It should not take more than 3-4 mins per side to cook so you will have to be quick.
Now after you flip your chops and view that golden sear on the other side. You can drop your garlic butter into the pan.
The next part is important, you'll want to take a spoon and as the butter melts, spoon the butter onto the chops during the 4 min sear. if you have trouble with the butter, lean your pan towards you enough for the butter to pool on one end of the pan.
Once the pork is thoroughly cooked, (I go for medium which means a light pink inside) you can let it rest for atleast 5-8 mins so that all that goodness on the inside doesn't spillout everywhere as soon as you cut it. It should have an internal temp of about 135-140 degrees.
I cut up the fresh parsley to fall on top of our buttery chops. Now if you are pairing with mash or rice, you can plate on top of the potatos and let the butter sauce drizzle on to them as well if you like!
Hope you like my recipe. Pretty simple but delicious!