The residual heat will melt the butter and the garlic and thyme will infuse it with their flavor. Off the heat, add the butter, garlic and thyme to the skillet. Pour the fat out of the skillet but leave the browned bits. While the chops are resting, make a quick sauce.Transfer the chops to a plate, loosely tent with foil and rest about 5 minutes until the residual heat brings the temperature to 145 degrees.(I use a Meater probe and insert the thermometer into the side away from the bone then set it to sound an alarm at 138 degrees) * Place a remote probe thermometer into the thickest part of one of the chops and bake until chops reach between 135 to 140 degrees, about 10 minutes.Transfer chops to the rack on the prepared sheet pan. Turn the chops flesh side down and sear each side for 2 to 3 minutes until golden brown. Using tongs, stand the chops on their edges and sear, rotating to make sure all edges are browned.Heat an oven proof skillet over medium high heat, add a couple of drops of oil and heat until shimmering (you may see a wisp of smoke).Liberally season on all sides with salt and pepper. After the pork chops are room temperature, blot with paper towel to remove any moisture. Line a small sheet tray with foil and place a rack on the tray.Take the pork chops out of the refrigerator at least 15 minutes (30 is better) before you plan to start cooking. 4 fresh thyme sprigs, leaves removed and chopped from 2, the other 2 for garnish.peanut or other oil of your choice, just enough to barely coat the bottom of skillet.Two 1 1/2 inch bone-in, center cut pork chops (I used Berkshire New York thick cut chops).Sliced Pork Chop With Garlic Thyme Butter On A Bed Of Cheesy Polenta Served With Asparagus Remember that a tinge of pink is not only okay, it’s actually better. As you will notice in the photo below, the sliced Berkshire pork chop has a hint of pink. The garlicky herb butter added incredible flavor. While the pork rested until reaching 145☏, I made a garlic thyme butter to use as a quick baste. In the recipe I’m sharing, the pork chops were seared first then finished in the oven until they reached 138☏. Look for thick center cut, bone-in rib chops that are pink and well marbled with a nice ratio of meat to fat. Whether a specialty pork chop or one from your local market, try to buy pork that has been naturally raised without hormones or antibiotics. Unfortunately, I’m limited to the commercially raised pork that my local supermarket carries unless I order online or travel an hour to a specialty meat store. They are known for their fattier, juicier, and more flavorful properties. If you can, buy pork that is from specialty heritage breeds such as Berkshire or Duroc. The key to a delicious pork chop is to start with good quality meat. To take the guesswork out of whether pork is properly cook, I suggest measuring the meat’s internal temperature with a good meat thermometer. The lower temperature results in slightly pink pork that is juicy, tender, and delicious. In 2011, the USDA revised their safety recommendations which now states that pork is safe to eat when it reaches 145☏. For years, home cooks as well as restaurant chefs were instructed that pork needed to be cooked to 160☏ to be safe to eat which resulted in overcooked and dry pork chops. I’m sure that we have all been served a gray, tough and chewy pork chop more than once. Quickly pan sear and finish in the oven to just 145° internal temperature, the chops will be moist and flavorful, not dry. Yes, it is possible to serve incredible tasting pork chops at your dinner table. Start with well marbled, quality pork from heritage breeds such as Berkshire or Duroc that are naturally juicy and tender.
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