How to Cook The Perfect Pork Chop, Everytime
Are You Underestimating the Power of the Pork Chop?
(Don't worry, This article won't be as dry as said pork chop.)
Oh, the 1950's pork chop. Cooked until tougher than shoe leather, dryer than your grandparents skin, and perhaps the least appetising meat of them all. In fact, just add a side of brownish green, mushy canned vegetables and if you're lucky a semi unrecognizable potato casserole, extra mayonnaise please, and you have a meal tempting enough for kings.
Right.
That's the pork chop of the past, we're talking about the pork chop of the future!
Just like we learned in Seabiscuit, the future is here and this highly underestimated piece of meat is one you should most certainly be considering to add to your dinner repertoire.
Pork and more specifically the pork chop is making a comeback. We’ve all seen the commercials and now it's easy to find on restaurant menus too, from your normal every day places to even gourmet, five star, four dollar sign $$$$, zagat rated, yelp recommended restaurants. Whatever it may be, we are seeing pork more and more.
Pork is a versatile and affordable protein that takes to flavors well and can be turned into an array of main dishes. From BBQ Pulled Pork and Roasted Cuban Pork, all the way to succulent and perfectly cooked Spiced Rub Pork Chops, the presentation, texture, and flavor of pork is vast.
There is a restaurant in the small town where I live that is the go to restaurant. Kalapawai Market in Kailua was and is one of the original farm to table gourmet places to eat before the whole concept became so popular. Hands down, everything on the menu is downright delicious, the long list of specials changes daily and the menu keeps all the same items, but updates their preparations every few months.
Enter the Kalapawai Pork Chop.
First, it's massive, second, it has this incredible crust, and third, the flavor is out of this world. This first time I had the pork chop it was served with a peach and caper berry sauce that had my toes curling under. Last night's version included a pineapple chutney with aromatic vegetables and an Okinawa sweet potato au gratin. Similar in concept to the 1950's pork chop, 180 degrees difference in execution, we'll about a 40 degree difference to say the least.
And cooking pork is all in the execution. Cook it too little and you can hurt someone one... cook it too much and well, you could hurt someone. So how did this sinful trend of cooking pork chops to well-done butterflied doneness begin? In 2011, the USDA reversed their decades old mantra rule that pork must be cooked to a safe temperature of 160ºF. If you scroll down and read out doneness guide, you'll see that 160ºF is about 20 degrees past tender and 20 degrees done to dry!
Truly, the only sin you can commit with pork is over cooking it. And we're not talking a slow roast at a low temperature. That's a holy grail way of cooking pork. We are talking overcooked like, high heat, in a pan, in the oven, on the grill, I don't want it under done, overcooked. For years, restaurants would serve these babies bone dry up until a handful of years ago when the pork god's deemed it okay to have a little bit of pink which then led to the new and welcomed server introduction and question, "Our chef cooks our pork to medium, is that okay with you?" It's like cherubic angel music to our ears.
Pork is the new steak, it's the new duck, it's the new staple protein.
Our MarnaMaria Seared and Oven Roasted Pork Chops are great for family, great for guests, and are perfect to make ahead. Sear the chops ahead of time, and pop them in the oven when guests arrive.
Like we said, the biggest challenge with pork is over cooking it. A challenge that can be easily overcome with a handy kitchen thermometer. When roasting a pork shoulder, low and slow is key, and this technique allows the pork to roast for many, many hours without overcooking. The same cannot be said for pork chops.
Previously, it was said that any pink on pork was an absolute no-no. But the rules have relaxed a bit and while a ton of pink is still a no go, a slight amount of pink is welcomed, leaving pork chops, tender, juicy, and full of flavor.
Pork Cooking Temerpatures
120ºF - 130ºF : Medium Rare
Chops will be pink and very moist, it’s a safe bet not all your guests are okay witih eating pork at this temperatue.
130ºF-140ºF : Medium
Chops are a slight pink and still quite juicy. Perfect for serving. If you plan to reheat your pork chops later, we recommend pulling them out closer to 130ºF.
140ºF + : Well Done
Here, the pork chop is fully cooked and is beginning to dry out. Once you hit 150ºF the texture of meat completely begins to change. Watch out!
How to Cook The Perfect Pork Chop, Everytime
Spiced Pork Chops
Ingredients
6 thickly cut pork chops, bone-in or boneless
3 tbsp. MarnaMaria Spiced Pork Rub
8 tbsp. vegetable oil
Salt and Pepper
Directions
Season pork chops with salt and pepper. Then generously seasoning with MarnaMaria Spiced Pork Rub. Let marinate in a plastic bag in the refrigerator for at least an hour and up to 72 hours. Let sit at room temperature for one hour before cooking.
When ready to cook, preheat the oven to 375ºF and heat a cast iron pan over high heat for about five minutes.
Add two tbsp. vegetable oil to the pan allow to heat, about 30 seconds.
Sear chops in two batches, about two minutes per side, adding more vegetable oil as needed. Chops should have a golden crust but should not be cooked through.
Remove and place on a prepared baking sheet as you cook the second batch of chops.
When all chops are seared, place in the oven and let cook for 25-35 minutes or until the internal temperature reaches 135ºF. (You can cook chops up to 140ºF for more doneness but after 140ºF chops will become tough and dry.)
Remove from oven and let rest, covered, for five minutes.
Serve hot!
Serves 6
Get the MarnaMaria Spiced Pork Rub here!
Don't miss our MarnaMaria Spice and Herb Blend for Pork, a perfect mix of coriander, cumin, Mexican oregano and other spices.
Thanksgiving. It is a word that means so much to so many: long days cooking a fantastic feast, followed by the epic tryptophan coma. Often, the very smells catapult one back to the past: the smell of celery and onion cooking in butter, and the moment the sage goes into the pan.