![]() After searing this way, finish cooking the pork chops in the oven. ![]() Season your pork chops, then sear them for 2 minutes on each side. When the pan is hot, remove it from the oven (carefully) and place it on the stove over medium heat. Serve this dish with mashed potatoes, rice, or a grain salad, and a fluffy pile of lettuce dressed with a punchy vinaigrette to play off the creamy sauce. The best way to sear pork chops is to first heat a cast iron pan in the oven at 450F for 5 minutes. Madeira is a slightly sweet, fortified wine that keeps for months and months once opened, so don't worry if you can't use up the bottle right away. Heat oil in large cast-iron skillet on medium-high heat until shimmering. Peek when you need to, but don't keep fussing around with it. When you sear meat, try to avoid moving it around and flipping it frequently, which prevents that great caramelized crust from forming. And if there is a border of fat on the chops, use a knife to score it (cut vertical lines across the sides of the fat, without cutting into the meat itself) so the chops stay nice and flat as they cook. If you don't have fresh rosemary or thyme, use half the dried amount of each. Turn pork chops place skillet in oven and bake 6 to 8 minutes or until no longer pink. Add seasoned pork to hot oil cook 2 minutes or until brown on one side. Rub chops generously with seasoning mixture. Heat skillet over med.-high heat until hot. The seared chops then finish cooking in the sauce, and you have a one-dish meal that you might be pleased to have served up to you at a restaurant. Mix together the first 7 ingredients in a small bowl. You quickly sear the chops up, and finish by making a rich, creamy, leek pan sauce in the same skillet you used to brown the chops in.
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