24 Jun Pork Chop 101

This week we made pork chops on our little charcoal Weber grill. At the table, Adam wondered out-loud, “Why don’t people just obsess over pork chops?”

We talked about how steak gets all the love, but pork chops…? They are barely a blip on a menu and often coated in some kind of sauce.

And, when cooking at home? Pork chops are often avoided. They are thought to be fussy with fears of them getting too dry or tough.

But, pork chops are so good!

Even Adam- a true steak man- has seen the other side and… may like it better.

Done well (Note… we didn’t say “well done.) they are excellent. Juicy and flavorful. And, in comparison to steak, they are a great way to to be a little healthier cutting calories and fat.

Here are some of our tricks for the perfect pork chops

Let the Flavor Shine: So often we just use salt and pepper to season the meat. That is all it needs! Skip the breading and the sauces. Our pork chops don’t need them.

Brine: A brine can help if you are fearful of drying the pork out, not to mention they are easy to make. A brine is really just a “marinade” made of salt and water. (Think “brine of the ocean…”) Added flavors like herbs, citrus and spices help the brine to also pack in a little punch. When you soak meat in a brine for several hours the liquid and flavors penetrate the meat resulting in a juicy, tender and flavorful piece of meat.

Take it Slow: Don’t cook the meat straight out of the refrigerator. Letting the meat come closer to room temperature helps it to cook evening. Remove from the fridge and season with salt and pepper and then let sit for about thirty minutes.

Then Go Fast: We do a quick sear in a hot cast iron skillet for two maybe three minutes on each side and then move into an oven preheated to 350 for a quick 12 minutes. (Cast Iron is awesome for many reasons, but this means only one pan gets dirty too. We love, love, love Lodge Cast Iron.)

On the Grill: Really, the same thing goes. Pork doesn’t love high heat for a long time, but the sear is so important. Do a quick sear and then move the chops to another area of the grill for indirect heat.

Bones or not?: Ah, the great debate. We offer rib chops, a great lean cut of meat, that still has a little fat thanks to the bone. (Remember, fat means flavor…) It features the same bones that make up baby back ribs. Bones actually help keep the chops from drying out because boneless pork chops are much leaner. This makes boneless chops cook much faster.

No matter what you choose, pork chops-boneless or not- at 145 degrees will be tasty and juicy. And, you won’t miss the steak

This week, pork chops are on sale at Market Wagon and at the farm. Give them a try and let us know what you think!