Okay...now, the last few posts have been about steaks because BBQ season is drawing near here in the Bay Area and I thought a great pork chop recipe would change things up a bit. All of those recipes of course, can be used on the Barbie. Preferably with Ken by her side.
But,...before you start thinking that I'm just a meat guy, don't panic. At least not yet. I'll be posting more recipes over the course of spring and summer to make either in your kitchen or on the grill, such as fish, chicken and veggies. So check back whenever you are in need for a good recipe or some inspiration.
Okay, now what makes a pork chop 'rustic'? A very simple marinade, a little time and a hot pan or grill. The balanced marinade is the key to this and produces a piece of meat that is flavorful and juicy. This dish is very simple - it can't get any simpler than this one, as a matter of fact - so let's get right to the chops.
We'll need...
2 thick-cut pork chops, excess fat trimmed off
3 sprigs of fresh rosemary
5 sprigs of fresh thyme
2 garlic cloves, peeled & smashed
1 tsp of crushed red pepper flakes
1 Tbsp of freshly ground black pepper
4 Tbsp of olive oil (Extra Virgin)
(Never mind the mushrooms, the shallot and red wine in the pic above - I'll explain at the end of this post)
Other stuff we'll need is...
Oven-proof skillet - (No silicone/rubber/plastic handles on pans)
Oven mitts
Tongues for flipping
Start out by peeling and smashing the garlic. Then coarsely chop it up. Next, remove the leaves of two rosemary and from three thyme sprigs. Using the end of your knife's handle, beat the leaves of those two herbs to release the oils which provide a more intense flavor to the marinade. Now combine the pepper flakes, the freshly ground pepper, the thyme and rosemary leaves and the garlic in a bowl and pour in the olive oil. Mix nicely, cover the bowl with some plastic wrap and let sit for about an hour for the flavors can unfold and saturate the oil.
Trim of excess fat from the pork chops, grab one of those One gallon Ziploc bags, place the chops inside and pour the marinade in to cover them evenly. Push out excess air, zip it up and throw in the fridge for up to four hours. But they are good to use after about an hour. I shot for four hours and the flavor was fantastic. Just sayin'...
While we wait for the marinade to do its magic, go and do whatever you like to do. In my case I had a beer, or two, and watched the Stanley Cup Play-offs. Once the agonizing wait is over, pull the bag from the fridge and allow the chops to come up to room temperature for about 45 minutes. Never cook cold meat and I don't care if it's chicken, beef, lamb, or pork. Not even fish.
Preheat your oven to 400°F.
Remove the chops from the plastic bag and clean off all remnants of the herbs from both sides. They will burn during cooking and leave a bitter taste behind, something you definitely not want because it taints the overall flavor.
Heat a dry, oven-proof skillet over medium-high heat on the stove...no oil! To make sure it's hot enough, drop in a little bit of water. If it sizzles like there's no tomorrow and evaporates in a flash you're good to go. Brush both sides of the chops with a thin coating of oil, season liberally with salt and a good grinding of fresh black pepper and place them into the hot, dry pan.
After four minutes flip them over.
Throw the remaining sprigs of thyme & rosemary on top of the chops and shove them straight into the hot oven, pan and all.
Roast the chops for about 12-15 minutes. For juicy, succulent and tender meat shoot for an internal temperature of 135°F (maybe 140°F tops) by checking in with a food thermometer. No longer than that or they'll be dry as the most worn-out shoe sole so keep an eye on the color, the time and, most importantly, the temp.
When pulling the chops out of the oven, use an oven mitt...the pan and its handle will be hot! Serve them with any kind of veggies, condiments and sauces to your liking.
And there you have them....pan-seared & oven-roasted to perfection Country-style Rustic Pork Chops
Enjoy!
P.S.: To explain the mushrooms, the shallot, red wine and garlic...I served the chops with a red wine mushroom reduction which is very easy to make...
Chop up the shallot and slice the mushrooms, pour out a 1/2 cup of red wine. Take the pork chop pan with its juices and black bits and pieces left over from cooking the chops still in it. Heat that said pan over medium heat, scrape the bottom of the pan with a wooden spoon to loosen the bits, throw in a Tbsp of butter and saute the onions and mushrooms, stirring frequently. Add the red wine to de-glaze the pan, throw in a sprig of rosemary and simmer down to a consistency to your liking. Done.
Serve over a hot steak w/baked potato, pork chops, chicken and lamb. Good stuff...
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