Kenjis Perfect Pan Seared Pork Chops Recipes

Steps:

• Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
• Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
• Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

Steps:

• 1. Sprinkle the chops with the salt, pepper and thyme (I use a generous amount) Pat the seasoning onto the pork so that it sticks nicely then let them sit on the counter for 30 minutes.
• 2. Pour the oil in a skillet and heat over medium high. Arrange the pork chops in the skillet so that they are not touching each other and cook for only about 4 minutes on each side until golden brown. You may need to turn the heat to medium low.
• 3. Turn the heat off, quickly cover with a tight fitting lid and let sit for 8-10 minutes depending on thickness of chops.
• 4. Remove the pork chops from the skillet and de-glaze the pan with a splash of white cooking wine and butter. Finally, pour the sauce over the chops & serve!

Steps:

• NIGHT OR MORNING BEFORE COOKING.
• Pat pork chops with a paper towel. Combine salt and pepper in a small bowl. Season pork chops generously on all sides with the salt and sugar mixture. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, UNCOVERED, at least 8 hours and up to 24.
• COOKING.
• Preheat oven to 250°F
• Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110°F for medium-rare (about 30 minutes), or 110-120°F for medium (about 35 minutes). To prevent overcooking, start checking temperature 5-10 minutes before suggested time.
• Remove chops from oven.
• Heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
• Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
• Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer.
• Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
• Just before serving, reheat dripping in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.