Sams Favorite Boneless Pork Loin Chops Recipes

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SAM'S FAVORITE BONELESS PORK LOIN CHOPS



Sam's Favorite Boneless Pork Loin Chops image

from "Just Cook This" with Sam the Cooking Guy. Prep time does not include overnight marination. He describes the marinade as the food cousin of the little black dress :)

Provided by Karen in MA

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless pork chops, about 3/4-inch thick, trimmed
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons fresh gingerroot, chopped very fine
8 ounces newcastle brown ale (or any good, dark and slightly sweet beer)

Steps:

  • Put soy, brown sugar, ginger, and Newcastle in a container, mix well then add the chops.
  • Refrigerate overnight.
  • Heat grill to medium-high and put on the chops. Grill until done to about 160 degrees-somewhere around 10-15 minutes.

YOUR NEW FAVORITE PORK CHOPS



Your New Favorite Pork Chops image

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.

Provided by Alison Roman

Categories     Fry     Kid-Friendly     Quick & Easy     Dinner     Pork Chop     Bon Appétit     Anniversary     Small Plates

Yield 4 Servings

Number Of Ingredients 7

1 tablespoon vegetable oil
2- 1 1/2"-thick bone-in pork rib chops (8-10 ounces each)
Kosher salt, freshly ground pepper
freshly ground pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter

Steps:

  • Heat oil in a large skillet over mediumhigh. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8-10 minutes (cooking time will depend on thickness of chops).
  • Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
  • Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.

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