Monday, April 21, 2014

Pan Seared Ribeye Pork Chops

























When I was growing up my Mom made a lot of pork chops...probably as much as she made chicken. I loved her simple fried pork chops she fried in that cast iron skillet. Nothing fancy but oh so flavorful! She always served them with creamy mashed potatoes, fresh green beans from her garden, cornbread and there was always a bowl of homemade apple sauce on the table.
My Mom taught me how to buy them..., trim them and cook them. I always buy bone-in ribeye pork chops and I look for the ones with the most tenderloin still attached. Then I pretend they are ribeye steaks and cook them exactly the same way. I made these today and they are just out of the oven....

Pan Seared Ribeye Pork Chops

4 bone-in ribeye pork chops
2 tablespoons Star Fine Foods Extra Virgin Olive Oil    
2 tablespoons of butter
2 cloves of garlic, whole                                                    
1 sprig of rosemary
Salt and pepper to taste

Preheat oven to 350 degrees. Pat pork chops dry with a paper towel to absorb all moisture. Generously salt and pepper each side. In a large Cast Iron skillet or a heavy saut√© pan, heat the skillet till it’s extremely hot. Add oil and butter and wait for it to sizzle.

Add the pork chops and then lay the garlic and rosemary around the chops. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Arrange the chops in the pan with the thickest, boniest parts towards the center of the pan where they get the most heat.

Sear the chops on high for about 2 minutes, watching carefully to get a nice golden color. Then flip on the other side and do the same thing. Turn off the heat. Cast iron hold heat and there will be more than enough heat to finish cooking them.

Next transfer the cast iron pan to the oven and turn down the heat to 300 degrees. I like to slow cook mine on low oven heat for about 30 minutes with the skillet completely covered with a tight fitting lid or aluminum foil. Once the temp has reached 145 degrees, remove skillet from oven and transfer chops to a clean plate to rest for 5 minutes.

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Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

5 comments :

  1. Oh Marty, this meal sounds delicious!

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  2. I can't wait to try this! My porkchops are always overcooked and dry. I hardly ever cook them because of that.Thank you Marty

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  3. This is so popular at our house, even the pickiest small guests take seconds. Perfection. ..thank you!!

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  4. Did your Mother use Rosemary and Garlic when she cooked them?

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    Replies
    1. Only salt and pepper and maybe a little garlic powder. You are doing a high heat sear so I woul skip the other herbs.

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