Tuesday, December 13, 2016

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.

  • 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)

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.

1 comment:

  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.