Marinated Pork Chops

Every once in a while Costco will have these extremely thick pork chops for cheap, which I think is just their meat department cutting up a whole loin into chops and slightly raising the price. So sometimes my wife brings home a pack of those, or we buy the whole loin cut for less than two bucks a pound. Either way, you’ll need to cut the meat into 3/4″ or 1″ steaks.

Once cut, put the chops into a gallon slide lock bag and marinate for 4 hours or overnight.

Marinade:
Orange Juice (for acid and sweetness)
Soy Sauce (for umami and salt) I use La Choy brand as it isn’t traditionally brewed and is therefore wheat free. For every cup of orange juice, about two to three tablespoons of soy sauce is a good ratio.

Pan Sauce:
A cup of apple juice.
A teaspoon of chopped garlic
A teaspoon of chopped ginger
two tablespoons of white vinegar
tablespoon of soy sauce.

Mix all ingredients for a pan sauce, and boil in saucepan until sauce has reduced by two thirds. I like to do this the same time I’m cooking the chops, it generally takes about the same time as doing two skillets worth of chops.

To cook the pork, let the bag sit on a counter for two or more hours to come up to room temperature before discarding marinade and patting chops dry. Get a cast iron or stainless steel skillet searing hot, add some oil (I like avacado oil for its high smoke point). Put three or four chops in the skillet at a time, flip at around 90 seconds, then splash a few teaspoons of water in the pan and cover so that the steam cooks the pork through. Put on a plate to rest. Repeat this process until the chops are all done.

At this point the skillet should have a sticky layer of carmalized protein and fat, so pour in the reduced pan sauce and deglaze the pan by scraping your spatula to get all that goodness into the sauce. Place the chops back into the pan for twenty to thirty seconds per side to get their final seasoning. Put chops on serving plate, and pour remaining pan sauce into serving container.

It may sound complicated, but you get a juicy pork chop that is cooked all the way through, and holds up well to being leftovers the next day (if there is any, my picky eater children don’t leave much left on the serving plate when I make these).

I’ve not tried grilling these over charcoal, but if you did, make sure to baste them in some fresh marinade mixture to keep the pork from drying out.

 

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