I’ve been working at mastering seared pork chops…
Even though I had a clear idea of the general technique, my chops still seemed to lack something very important: juiciness. I decided it was time to roll up my sleeves and write a recipe for pork chops that won’t disappoint.
The key is to do everything you possibly can to avoid dryness: pork chops are a lean cut of meat so even when just slightly overcooked, they become tough and dry. That said, have no fear: this recipe employs numerous techniques that will protect you from this pork-pitfall.
First, use bone-in chops: the extra fat and connective tissue protects the meat from drying out (and of course, fat adds flavor!). Next, brining: this seasons and moistens the pork from the inside out. And finally, using a meat thermometer so you avoid cooking the pork any longer than is absolutely necessary (if your meat thermometer isn’t your best friend yet, it is now). Once you’ve moved the pan off the heat you baste with butter, cumin seeds and crushed garlic. Finish with a quick summery mango salsa for peak pork chops.
Seared Cumin Pork Chops with Mango Salsa
2 bone-in pork chops, approx. 10-12 ounces each
8 small-medium garlic cloves, crushed
2 Tbsps grass fed butter
1 Tbsp cumin seeds
1 Tbsp neutral oil
3 cups room temperature water
1/2 cup kosher salt
1/2 cup packed brown sugar, or granulated brown sugar
Freshly ground black pepper
Kosher salt
OPTIONAL: 1 ripe mango, 1/8 cup finely diced red onion, cilantro, pinch of kosher salt
First up is our brining process. This seasons and moistens the pork chops from the inside out.
Place your 2 pork chops on a cutting board or baking sheet. Prick pork chops on both sides with a fork, not sinking the fork in very deeply - if you’re being technical, about 1/8 inch deep.
In a gallon Ziploc or Stasher bag, add 3 cups of room temperature water, 1/2 cup kosher salt, and 1/2 cup packed brown sugar. Use a spoon to stir until the salt and sugar has mostly dissolved. Add the 2 pork chops, seal the bag and lay bag down again on the baking sheet or cutting board so that the pork chops sit in a single layer in the bag. Place in the fridge for 30 minutes, or up to 8 hours.
Before you are going to cook the chops, remove them from the brine. Discard brine and pat your chops dry. Bring them to room temperature. Get the butter, cumin seeds and crushed garlic cloves ready for when it’s time to baste. You don’t want to be scrambling to get these later.
If you are serving with quick mango salsa, make that now. Cut off the top of the mango and from this opening, peel off the skin. Remove the cheeks of the mango, cutting around the the hard inner core.
Once room temperature and RIGHT before cooking, season your pork chops all over with just a little kosher salt and freshly ground black pepper. These have been seasoned during brining, so you only need a little.
Start to heat a cast iron pan over medium high heat (make sure your pan can comfortably accommodate both chops without crowding — this is important). After about a minute, add 1 Tbsp of neutral oil to the pan, tilting the pan so that the oil evenly coats the bottom. After another minute or so, when the oil is shimmering and you see a little smoke, add your pork chops. They should sizzle when they hit the pan. If they don’t, remove the pork and wait another minute before continuing,
Once the pork chops are in the pan, start a timer for 8 minutes total. Cook the first side of the pork chop for 1 minute, undisturbed. Then, flip and cook the second side undisturbed for 1 minute. Next, using tongs to hold the chop, cook the flat, meaty side of the chop with the fat cap on it (not the bone side) for a minute, gently rocking it so the whole side gets contact with the pan. Repeat the entire process, cooking each of those three sides for 1 minute before flipping. At about 4-5 minutes you should start to see the golden brown sear developing. At 8 minutes, insert your thermometer into the thickest part of the meat: if the thermometer reads 130-135, turn off the heat and move on to basting. If it doesn’t, continue searing and flipping for another minute or two until it reaches this temperature.
Once the meat has reached 130-135 and you’ve turned off the heat, immediately add your butter, cumin seeds and crushed garlic cloves to the pan. Tilting the pan away from you, use a large spoon to baste the pork with the foamy butter, cumin seeds and garlic. Baste on both sides, and then check the internal temperature again: leave the meat in the hot pan until it’s reached 140-145F. Once it has, remove the meat from the pan and set on a clean cutting board. Let rest a few minutes before cutting into thin slices and serving immediately. Drizzle with garlic and drippings from the pan, as well as the quick mango salsa. Enjoy!