Skip to main content

Cast Iron-Seared Pork Chops


This is a late, late recipe post from our Cabernet Franc dinner last month. And, because I was already two tastings in, I neglected to take photos. However, since this was a hit, I'm sharing the recipe anyway.

Ingredients
  • 3 pounds bone-in pork loin chops (ours were about 1-1/2 pounds each - enormous!)
  • 4 t organic granulated sugar 
  • 1 t smoked paprika
  • 2 t salt
  • 1 t freshly ground black pepper
  • 2 T butter
  • 2 shallots, peeled and finely chopped
  • 1 t smoked paprika
  • 1/4 C dry white wine 
  • 2 T butter
  • persimmon chutney for serving, optional (my recipe here)

Procedure
The night before you plan to serve...in a small mixing bowl, blend together the sugar, smoked paprika, and black pepper. Rub each side of the pork chops with the spice blend. Cover and refrigerate overnight. Remove the chops from the fridge an hour before you plan to cook them.

Preheat oven to  450° F and heat a large cast-iron skillet over medium heat. If you don't have a cast iron skillet, a stainless one - that is oven safe will do.

When the skillet is hot, add 2 T butter. Let the butter melt and brown. Add the pork chops and sear quickly for about 1 minute on each side. Once the chops are nicely seared, place the skillet into the pre-heated oven.

Roast for 5 or 6 minutes, then turn it over. Roast for another 5 to 6 minutes. The pork should reach an internal temperature of 140°F. Remove the pork from the skillet and let it rest for 10 to 15 minutes before serving.

In the meantime, melt 2 T butter in the same skillet (on the stovetop now). Add in the shallots, smoked paprika, and the white wine. Whisk till smooth. Bring to a boil and simmer until the sauce is slightly thickened.

Return the chops to the pan, turning to coat both sides with the sauce. Serve immediately.


I served mine with a persimmon chutney.

Comments

  1. So often I start off taking photos but then by the time we have had cocktails and start putting dinner on the table I forget all about taking more shots.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur