American Pork Cuts
By Cat, October 30, 2017 (photo, right, from Wikimedia Commons)
I have always loved pork chops. When I was growing up, every year my parents bought a slaughtered hog from a local farmer. My mom butchered it at the local meat locker, putting all the wrapped cuts in our freezer but reserving 3 chops for us to have that night for dinner. I still prepare them the same way as my Mom – as captured in this recipe.
Another favorite way to prepare pork chops – especially good if having guests for dinner, is Oven-Braised Pork Chops in Sour Cream Sauce.
See also: 1. Lamb and Pork Menu; 2. Brining Pork
Pork chops and onion, sautéed in cast iron skillet
This recipe is for 1 chop but is easily adjusted for more than 1. However, the cooking time (after searing) is about the same as for 1 chop – just be sure to test the meat temperature.
Ingredients & Equipment
- 1 small or ½ larger onion
- 1 pork chop (from a hog raised sustainably)
- unrefined sea salt
- freshly ground black pepper
- garlic powder (optional)
- ground turmeric (optional)
- 1 Tbsp bacon fat, lard, or coconut oil
- Equipment:
- cast iron skillet
Method
- Brine chop(s) about 2 hours.
- Meanwhile, slice onion and set aside.
- Remove chop from brine and rinse. Season chop; if you brined the chop, you won’t need to season with salt.
- Heat fat in skillet over medium heat. Add onion, season with a little unrefined sea salt, and cook, stirring occasionally until they soften and begin to turn golden. Remove from skillet and set aside.
- Add more fat to skillet if needed, and raise heat to high.
- Sear pork chop about 2 minutes each side.
- Lower heat to medium, scatter reserved onion over chop; cover skillet, and cook until done, about 5 – 10 minutes, depending on thickness of the chops. 145 – 160°F, internal temp.
Cat’s note:
- if less than ½ inch thick : 3 – 5 min (after searing);
- if up to 1 inch thick, 8 – 10 min (after searing)
