Accounting for Taste

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. That being said, we were recipients of some meat from a recently butchered pig. Our friends gifted us a few cuts that were already wrapped in freezer paper. When we thawed them, we realized there were two loin and two shoulder chops, as opposed to center-cut loin chops. In the end, it didn’t make any difference.

For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Take note: dry, fine store-bought crumbs will not yield the same result.

Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. We paired ours with some Spanish-Style Butter Beans and toasted garlic bread.

The most important thing is to bread the chops early and let sit uncovered in the fridge for a couple of hours. It really makes a difference. The crust sautés beautifully without being greasy or falling off.

Pan-Fried Breaded Pork Chops

Servings: 4
Time: 30 min
Difficulty: easy
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Ingredients

4 (8-oz.) center-cut pork chops, about ½-inch thick
Kosher salt and black pepper
2 eggs, beaten
½ cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter/ghee, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

Directions

Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
Sprinkle flour generously over the chops on both sides, then shake off excess.
Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of ½ inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

http://www.lynnandruss.com

Recipe by Davis Tanis for The NYTimes Cooking

Here’s turning a conventional cooking method upside down. Adapted from Cook’s Illustrated, the salted pork chops are first cooked in a low oven, then seared in a smoking pan. Slowly cooking the meat allowed enzymes to break down protein, tenderizing the chops. The salted surface gently dried out in the oven and became beautifully caramelized in the pan.

I know this recipe calls for bone-in loin pork chops, but we happened to have four, thick boneless loin chops in our freezer and went ahead and used them. It’s essential to keep an acute eye on the temperature when using boneless chops since they tend to take a bit longer to come to temperature, however, this method didn’t tend to make a difference.

TIP: Buy chops of similar thickness so that they cook at the same rate.

Pan-Seared Pork Chops with Chive-Thyme Pan Sauce

Servings: 4
Time: 1 hr, 30 min
Difficulty: easy
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Ingredients

4 bone-in rib loin pork chops, 1 1/2 inches thick (about 12 ounces each)
Kosher salt and ground black pepper
1 – 2 Tbsp. vegetable oil

Garlic and Thyme Pan Sauce

1 large shallot, minced (about 4 Tbsp.)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp.)
¾ cup chicken broth
½ cup dry white wine
1 tsp. minced fresh thyme leaves
¼ tsp. white wine vinegar
3 Tbsp. unsalted butter, chilled and cut into 3 pieces
Table salt and ground black pepper

Directions

Adjust oven rack to middle position and heat oven to 275°F. Pat chops dry with paper towels.
Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes.
Season chops liberally with pepper; transfer baking sheet to oven. Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120° to 125°F, 30 to 45 minutes.
Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes.
Transfer chops to plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.
Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone side) until browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1½ minutes.
Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes while preparing sauce.
Pour off all but 1 teaspoon oil from the pan and return pan to medium heat. Add the shallot and garlic and cook, stirring constantly, until softened, about 1 minute.
Add the broth and wine, scraping up any browned bits. Bring to a simmer and cook until the sauce measures 1/2 cup, 6 to 7 minutes. Off heat, stir in the thyme and vinegar; whisk in the butter, 1 tablespoon at a time. Season with salt and pepper to taste and serve with the pork chops.