Learn exactly how to cook a thick cut pork chop so it is perfectly tender and juicy!
When you get pork slashes, what type do you typically purchase? I used to purchase packs of the genuinely flimsy, bone-in pork hacks like I utilized in this . They cook rapidly (now and then perhaps excessively rapidly), and extras make incredible sandwiches.
At the point when I began requesting my meat from ButcherBox, I was in for an amazement! At the point when I got my first bunch of chops, they were colossal, boneless, 2-inch thick, 8 oz. slashes!
On the off chance that you'd prefer to evaluate ButcherBox, .
I had never cooked 2-inch thick pork cleaves, so I needed to test a bit to ensure the middle was cooked through without consuming or drying out the edges. I'm eager to share my technique so you don't squander a solitary chomp of these large, succulent, heavenly pork cleaves!
On the off chance that you've at any point had a go at cooking thick pork hacks and were frustrated with dry, flavorless slashes, this post is intended for you! You need to follow these basic strides for the BEST thick cut pork slashes!
Marinade the pork cleaves in 1/3 cup steak marinade and 1 tablespoon olive oil. Permit the cleaves to marinade something like 60 minutes, as long as 24 hours.
At the point when prepared to cook preheat the broiler to 400 degrees F. Eliminate the slashes from the marinade and season well with salt and pepper on each side.
Warmth a stove safe skillet over high warmth, add one tablespoon of olive oil. At the point when the skillet and oil are steaming hot add the pork slash and burn 2 minutes on each side. Subsequent to burning spot the whole skillet with the slashes in the stove and heat 10 minutes, flip and prepare another 5-10 minutes until the inward temperature arrives at 145 degrees F.
Tips for the Best Pork Chops
- Do not skip the marinade. This gives the chops amazing flavor and helps to tenderize the meat.
- Use an oven safe skillet such as a good, heavy bottom cast iron skillet.
- Do not sear longer than 2 minutes.
- Use a meat thermometer, remove the chops from the oven as soon as they reach 145 degrees F.
- Allow the meat to rest 5 minutes before cutting into it, this helps to prevent all the juices from escaping if you cut into it too quickly.
Learn exactly how to cook a thick cut pork chop so it is perfectly tender and juicy!
Ingredients
- 2 (two inch) thick cut pork chops
- 1/3 cup steak marinade
- 2 tablespoons olive oil (divided)
- salt and pepper to taste
Instructions
- Marinade the pork chops in 1/3 cup steak marinade and 1 tablespoon olive oil. Allow the chops to marinade at least one hour, up to 24 hours.
- When ready to cook preheat the oven to 400 degrees F. Remove the chops from the marinade and season well with salt and pepper on each side.
- Heat an oven safe skillet over high heat, add one tablespoon of olive oil. When the skillet and oil are piping hot add the pork chop and sear 2 minutes on each side.
- After searing place the entire skillet with the chops in the oven and bake 10 minutes, flip and bake another 5-10 minutes until the internal temperature reaches 145 degrees F.
Notes
I use Allegro marinade, but you can use your favorite brand.