Pan Seared Thick Cut Pork Chops With California Figs And Rosemary Port Sauce Recipes

PAN SEARED THICK CUT PORK CHOPS WITH CALIFORNIA FIGS AND ROSEMARY PORT SAUCE

Steps:

• FOR THE PORK: Adjust oven rack to middle position and heat oven to 275 degrees. Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin. Sprinkle entire surface of each chop with 1 teaspoon salt. Place chops on wire rack set in rimmed baking sheet and let stand at room temperature 45 minutes.
• Season chops liberally with pepper; transfer baking sheet to oven. Cook until instant-read thermometer inserted into centers of chops and away from bones registers 120 to 125 degrees, 30 to 45 minutes.
• Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1½ to 3 minutes, lifting once halfway through to redistribute fat underneath each chop. (Reduce heat if browned bits in pan bottom start to burn.) Using tongs, turn chops and cook until well browned on second side, 2 to 3 minutes. Transfer chops to plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.
• Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops (with exception of bone siduntil browned and instant-read thermometer inserted into center of chop and away from bone registers 140 to 145 degrees, about 1½ minutes. Repeat with remaining 2 chops. Transfer chops to serving plate and loosely tent with foil while preparing sauce, at least 10 minutes.
• FOR THE SAUCE: Set pan in which pork was cooked over medium-high heat; add port and dried figs. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add broth, rosemary, and any accumulated pork juices; simmer until liquid reaches consistency of maple syrup, about 2 minutes. Season with salt and pepper to taste. Spoon sauce over pork and serve.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

PAN SEARED PORK CHOPS WITH CIDAR SAUCE

Steps:

• Heat oil in a frying pan on medium high heat and season both sides of the Pork Chops with salt and pepper.
• Put room temp pork chops in the pan and cook for 3 to 4 mins without moving them then turn them over and cook on the other side for 3 to 4 minutes again with out moving them. You are looking for a really nice sear on these!
• Remove the Pork Chops to a plate.
• Add 1 T. butter, shallots, and thyme sprigs to the pan and stir for about 2 minutes until the shallots have softened.
• Add the vinegar to the pan and reduce for 3 minutes.
• Add the stock and cidar and reduce to half.
• Remove the thyme and return the Pork Chops to the pan for 2 minutes to reheat them.
• Remove the Pork Chops again to the plate and add the remaining butter to the sauce then season with salt and pepper.
• Pour sauce over the chops and garnish with thyme.

PAN-SEARED PORK CHOPS W/ ROSEMARY

Steps:

• Season pork chops with salt, rosemary, & pepper, then drizzle with olive oil.
• Place sauté pan or skillet over medium-high heat.
• Add chops and lower heat to medium.
• Cook 5-6 minutes until well browned on first side.
• Flip & cook 3-4 minutes more.