Growing up, one of Michelle's favorite meals her mom, Teresa, would cook was pork chops and steamed broccoli with Velveeta Mac and Cheese! Teresa would fry the chops up with salt, pepper, garlic and herbs. Teresa now enjoys cooking with Stepladder pork and curated this recipe for Michelle.
On a pig you get all sorts of cuts that are very similar to the chops. With this recipe you can use any of these pork chop cuts: Rib, Loin, Sirloin. The only major difference will be the bake time in the oven depending on thickness.
Ingredients:
Brine
- 3 cups cold water
- 3 tablespoons salt
- Optional: 2 garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf
Pork cuts
- 2-4 pork cuts (Rib, Loin, or Sirloin)
- 3 large cloves of garlic roughly chopped
- About 4 tablespoons of Rosemary
- About 3 tablespoons of Oregano
- 5-6 Tablespoons any fry oil: Grapeseed oil, avocado oil, vegetable oil etc
- Salt & Pepper to taste
Herb Roasted Potatoes (optional)
- 2-4 potatoes - you will need a larger cast iron if adding potatoes. You will end up arraigning the potatoes on the outskirts of the pan to allow the pork cuts to sear. This will allow the potatoes to cook in all the goodness of the pork fat.
Time to cook!
- Brine the pork chops. Combine all brine ingredients and stir until salt is dissolved.. Refrigerate for 30 minutes or up to 4 hours.
- Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400°F and place cast iron skillet in the oven to heat.
- Optional roasted potatoes. Cut potatoes into 1-2 inch cubes and microwave (3 minutes) or boil until tender.
- Season the pork chops. Remove the chops from the brine and pat dry with paper towels. Rub both sides with salt and pepper.
- Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop - add about 2 tablespoons of oil into the skillet. Let the oil and pan get hot for about 1-2 minutes.
- Scatter the potatoes on the outsides of your skillet allowing room in the middle for the pork to sear. Season with salt and pepper.
- Place the pork chops in the hot skillet and let it sizzle until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little and that is ok.
- Turn off the heat. Sprinkle ½ the garlic and herbs all on the chops. Use tongs to flip the pork chops. Sprinkle the other half of the garlic and herbs on the other side of the chops and the roasted potatoes. Put skillet in the oven ASAP.
- Roast until the pork chops are cooked through: 140°F to 145°F in the thickest part of the meat with an instant-read thermometer for about 6 to 10 minutes depending on the thickness.
- Transfer the pork chops and potatoes off the skillet and scrape / pour any pan juices over the top. Rest for about 1-2 minutes. Enjoy!
Pro tip: since we raise heritage pigs with a healthy diet of hog feed, whey, avocados, and other farm fruits - they have a luscious fat cap! And we like to enjoy that fat cap. Get your cast iron HOT. With tongs grab the pork chops and sear the fat side for 30 seconds - 1 minute or until golden brown. Expect your kitchen to be splattered with fat drippings...it's worth it we promise!
You can find Stepladder meat products at select farmer's markets in California. Like this recipe or did you try a variation of your own? Leave a comment below!
