Tuesday, June 24, 2014

Perfect Porkchops

There are two dishes that my family has not been able to figure out, until recently. One was roast of any kind … no matter who made it; it would be dry as a bone. And bless my Nana’s heart she would make it for all special occasions. Since she over cooked it, my Mom did and then I did. But my Mom and I have been defeating the roast beast nemesis and slowly but surely improving our roast beef prowess. Yay us!

Next on the list, is the pork chop. This is another meat that our family has a history of overcooking. I used to despise the pork chops because they were so dry and chewy. I also used to laugh when I saw them on restaurant menus because who on earth would order something so dry at a restaurant? That got me thinking though and one day I ordered a pork chop at a restaurant (Smokin’ Bones in Victoria, BC to be precise) and it blew my mind away. It was moist, tasty and delicious. I realized then and there that even though my family is full of good cooks, I found one more meat dish we need to conquer.

After finding this website: http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257 I discovered that I too could make delicious pork chops at home. They don’t even require fancy seasoning. The link above provides a brining option, which I recommend but I tend to skip because I’m not great at planning meals ahead of time. If you brine your pork chop, pat it dry with some paper towel before brushing with olive oil. If you're skipping the brining part then just brush olive oil on both sides of the chop, and sprinkle with salt and pepper (course grind for both). Next place it into a preheated skillet. I used a grill pan to give it the lovely grill marks. You can preheat the skillet or pan in the oven, since you have to preheat the oven to 350F any ways. Time your pork chop for 3 minutes in the pan and then using tongs, flip them over. At this point you move them to the oven  to finish cooking in there for 6-10 minutes. Just make sure you use a meat thermometer and get the pork chop to 160F (according to Health Canada). Allow your meat to rest, to retain moisture before you cut into it. It should still be juicy and yummy. Go ahead and try it for yourself.