Pork loin is fairly bland and extra lean, especially from today's hogs, so using a flavorful seasoning is critical for a tasty chop. A slightly sweet spice blend (my dad swore by Lowry's seasoned salt) is nice or an herby blend (like Simon and Garfunkel rub) again maybe with a touch of sweet. Also consider topping the chops with a pan sauce or seasoned butter.
Thicker chops are easier to cook without drying out. Prepare thicker pork chops exactly like you would a nice steak -- dry brine, appropriate seasoning, 135-140 F internal temp (yes, I cook chops to 135). Whatever cooking method you prefer for steak will work for chops.
Thin chops need careful handling to not dry out, but it can be done. We like "breakfast chops" that are cut a mere 1/2" thick and I know they can be moist and flavorful.
One way to cook thinner chops is to start with a room-temperature cast iron fry pan. Coat the bottom of the pan with a tablespoon or two of oil.
Season the refrigerator cold thin chops as you like. Very lightly sprinkle one side of each chop with a bare pinch of sugar (I promise you won't taste it!), and put the sugared side face down in the pan. The sugar will aid in browning considering you aren't cooking the meat long enough and hot enough to get a "normal" browning process going.
Turn heat to medium-high. Cook the chop without flipping until it gets some golden brown bits -- maybe about 4 minutes. Flip to the other side, reduce heat to medium low, and cook briefly to temp, maybe another 1-2 minutes.
The second side will not brown, so keep that side facing down for service. Serve immediately.
If chops still don't work for you, consider cooking pork steaks cut from the shoulder (butt) -- they often have more flavorful meat and more fat.
Thicker chops are easier to cook without drying out. Prepare thicker pork chops exactly like you would a nice steak -- dry brine, appropriate seasoning, 135-140 F internal temp (yes, I cook chops to 135). Whatever cooking method you prefer for steak will work for chops.
Thin chops need careful handling to not dry out, but it can be done. We like "breakfast chops" that are cut a mere 1/2" thick and I know they can be moist and flavorful.
One way to cook thinner chops is to start with a room-temperature cast iron fry pan. Coat the bottom of the pan with a tablespoon or two of oil.
Season the refrigerator cold thin chops as you like. Very lightly sprinkle one side of each chop with a bare pinch of sugar (I promise you won't taste it!), and put the sugared side face down in the pan. The sugar will aid in browning considering you aren't cooking the meat long enough and hot enough to get a "normal" browning process going.
Turn heat to medium-high. Cook the chop without flipping until it gets some golden brown bits -- maybe about 4 minutes. Flip to the other side, reduce heat to medium low, and cook briefly to temp, maybe another 1-2 minutes.
The second side will not brown, so keep that side facing down for service. Serve immediately.
If chops still don't work for you, consider cooking pork steaks cut from the shoulder (butt) -- they often have more flavorful meat and more fat.
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