Saturday, February 24, 2018

Pan-Seared Pork Chops (Fast & Easy)

There are days where I like to spend hours in the kitchen, putting together recipes and just putzing with ingredients. But there are also days I just want some good food without a lot of work and hassle. This pan-seared pork chop recipe is perfect for the latter.

So the first shortcut for this meal is a store-bought marinade....Ken's Steak House Zesty Italian Dressing. Just toss your pork chops into a zip lock bag, add a half bottle of dressing and four hours later you are ready to cook. I always buy center cut, bone-in, loin chops, which are essentially the pork version of a porterhouse steak.

Growing up, my mom always cooked the living hell out of our pork chops to make sure that we would not die of trichinosis. This is not a problem with today's pork. I prefer my pork to be in the medium rare to medium range. When you simply pan sear a pork chop, it is often difficult to hit that range perfectly. So I use a technique called a reverse sear. You simply bake the pork chop in the oven to medium rare and then sear it at the end. An added bonus of the reverse sear is that there is no need to rest your meat after cooking.

The recipe is a no-brainer with a minimum of work. I like to serve it up with hash browns and a big bold red wine. It's a fast and easy dinner which will leave you more time for the important things in video games.

2, 12-ounce thick cut pork chops
Ken's Steak House Zesty Italian Dressing
Worcestershire sauce
Kosher salt and fresh ground black pepper


  1. Put pork chops in a zip lock bag, add a half bottle of dressing and marinate for 4 hours.
  2. After 4 hours, remove chops from marinade and scrape excess marinade from the chops with a dinner knife. Preheat oven to 250ยบ.
  3. Place a wire screen over a baking sheet. Place chops on the screen and slide them into the oven. Cook for 30 minutes.
  4. Heat a cast iron pan over high heat on the stove top. Remove chops from oven and pan sear for 2-3 minutes per side.
  5. Place chops on serving plates. Season with Worcestershire sauce and salt and pepper. Serve.

Wine pairing: For this meal, I prefer a Syrah. It's a big, bold red with many of the same qualities of a Cab. But because it is not as well known or popular, it's quite a bargain at the register!

Grogs and Goldie, 1956

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