Perfecting the Pork Chop

Lately I've been disappointed with pork chops.  I spent a lot of time researching and reviewing recipes before coming up with this method.  I developed a three step process: a brine, followed by a high heat saute, and a few minutes soak in a decadent gravy.  The results were so good, I ate an entire pork chop sampling the product while cooking.  My favorite sides with these chops are are green beans, spinach, steamed rice and/or whipped sweet potatoes. For this recipe, I used about 2 pounds of 1 1/4" pork chops.

Step 1, the brine:
I modified this recipe from the Food Network.  Many think brining is a wasted step but I think it makes all the difference in the world. 

Ingredients:
1 c. apple cider vinegar
1/2 c. salt (table salt, not Kosher)
1/2 c. sugar
2 cloves of garlic, crushed
pink and black peppercorns
2 tbs. mustard powder
water


Directions
1. Combine vinegar, salt, sugar, garlic, peppercorns and mustard powder in a ziplock bag.  Stir the mixture together until the sugar and salt dissolve.  Alternatively, you can boil the mixture and let it cool completely.
2.  Add pork chops to the bag, then add water to cover the pork chops.  Seal the bag and shake to coat evenly. 
3. Refrigerate for 2 hours.  To prevent a mess, I put the ziplock bag in a bowl in the refrigerator.
4.  After 2 hours, rinse the pork chops and pat dry with a paper towel.  If you don't rinse they will be way too salty.


Step 2, the saute: 
I understand that pork is "the other white meat," but in my opinion it just doesn't make sense to pretend that pork is boneless skinless chicken breast.  Thus, when I make pork I pour on the decadence. If you're watching your figure there are several ways you can tone this down...but what's the fun in that?


Ingredients
1 stick of butter
olive oil
1 clove of garlic, crushed
Kosher salt
white pepper
onion powder
1/2 c. flour
Creole seasoning (I use Tony Chacheries)

Directions

1. Season both sides of the pork chops with salt, pepper, and onion powder.  I usually put salt and pepper on one side, then salt and onion powder on the other. 
2. Wisk together flour and creole seasoning in a medium sized bowl.  I add enough seasoning to make it speckled.  Lightly dredge the pork chops in the flour mixture.
3. In a large skillet (12" or greater), pour about 3 tbs. of olive oil and add the stick of butter (I just pour oil to coat the bottom of the skillet).  Heat until butter melts over a medium-high heat, then add in garlic clove.  When garlic is aromatic, remove, and continue to heat the oil and butter mixture just before the smoke point. The chops should sizzle when added.
4. Add 4-5 of the pork chops to the skillet.  Be sure they are not crowded.  Cook for 3-4 minutes per side, flipping only once.  Resist the urge to fidget with the chops.  I set a timer for 3 minutes, and start flipping after it goes off.  
5. Remove the chops to a plate and cover with foil to keep warm. Sometimes I put them in a low oven (250 degrees), and sometimes I don't.  I don't think it really makes much of a difference.
6. If you have more chops to cook,  be sure to let the oil mixture heat up again.  You may need to add some more oil;  just make sure the chops don't stick when cooking--you need the flour dredge on the chops to help soak up some of the gravy later.

Step 3, the gravy:
This is the step where things go way out of control.   The possible substitutions are endless--you can omit the truffle oil completely, use cream cheese or goat cheese instead of blue, and substitute the heavy cream for half and half or just plain milk.  If you're using milk you'll probably need to add a thickener, like a little corn starch dissolved in water, to get the right consistency.

Ingredients
Oil/drippings from skillet
1/2 sweet onion
1/4 c. sliced mushrooms
splash of white truffle oil (optional)
1. c  heavy whipping cream
2 oz. blue or gorgonzola cheese
Additional water or milk
Kosher salt
red pepper

Directions

1. Saute onions and mushrooms over medium heat in the skillet with the oil and drippings until the onions are translucent, making sure to scrape up the brown bits leftover from cooking the chops. 
2. Add the heavy cream, and drizzle with a little white truffle oil.  Add in cheese. Stir until thickened, about 5 minutes.  If you need more gravy or it gets too thick, add additional water, milk or cream. 
3. Season with salt and pepper to your taste.  I prefer red pepper if I want more at this step. 
4. Return the pork chops to the skillet with the gravy, and spoon over. I usually reduce the fire to low to keep the chops warm.

This recipe goes really well with simple sides, like rice or potatoes and wilted greens or steamed vegetables.