How Do I Sear Pork Chops And Then Back Them?


1 Answers

Bernie Zuccarelli Profile
I'm assuming you mean "How do I sear pork chops and then *bake* them"....right??

In that case, the simple answer is "Just do it."  But I will expand on that answer a bit.

First, take the pork chops out of the fridge.  Take them out of the package, give them a quick rinse and pat them dry with a paper towel.  Set them aside on a clean plate.

Now, get out the biggest heaviest skillet you can find.  That big old cast-iron pan your gramma gave you is best of all.  Put it on the stove and hot it up.  Don't get it too are going to put butter and oil in it, and you don't want those to burn.  At the same time, turn the oven on to about 350F.

Cut up some onions and garlic, a little green onion, and some mushrooms.

When the pan is hot, drop in a nice chunk of butter and add in a fairly generous sprinkle of vegetable oil.  You can use olive oil if you are feeling extravagant.  When the butter is melted and starts to foam,  throw in the vegetables.  Stir them around a little to get them coated, and then add a little salt and pepper.  You can also add whatever other seasonings, herbs, and spices you like.  Let this cook until the onions are soft and clear, and the mushrooms start to smell like dirt.  Yes, that's what they are supposed to smell like.

Take the vegetables out of the pan and set them aside in a small bowl.  Turn the fire up high and get the pan screaming hot.  Add a little sprinkling of oil - not butter - and put the pork chops into the pan *immediately*!!  There will be a lot of sizzling and smoking going on...but don't let that scare you.  Hang in there...this part lasts just a couple of minutes.  Watch what the meat is doing, and how the pan is reacting to what is going on.  Things will start to calm down in a moment or two, and that's the time to turn the pork chops over.  Yes, there will be more sizzling and smoking going on....but that's ok.  After about 2 minutes take the back of your fork and press gently on one of the pork chops.  You should feel the meat "give" a little, but it should still be fairly firm.

Take the pan and stick it in the oven.  Check the pork chops every few minutes or so.  When the meat is sort of firm, but still just a little on the soft side, take the pan out of the oven and move the chops to a clean plate.  Now comes the fun part.  Put the pan on the stove over medium-high heat and pour in about 1/2 cup of white wine.  There will be even more sizzling and such - maybe even a little flame - but that's won't last very long.  Immediately start to stir the wine around in the pan, and make sure to scrape up all the stuff on the bottom of the pan.  Those are all the yummy bits that are going to flavor the sauce you are about to make.  If you don't have any white wine handy, you can always use beer.  It works just as well.  The key is of course the alcohol which loosens those yummy bits and helps emulsify the oil in the pan so that it is easier to make a smooth sauce.

Add a nice healthy pat of butter to the sauce, and then add the vegetables you set aside before.  Stir this all around until everyhing is coated and starting to get warm.  Then put the pork chops back into the pan and let the sauce warm them up.

Put the pork chops on a serving plate and pour the vegetables and pan sauce over them.  Set them next to a big bowl of mashed potatoes and some fresh green vegetables like brocolli or steamed zucchini.

It's as simple as that.

I hope this has helped you.


Answer Question