Oumaima khatNovember 11, 2024November 11, 2024

Ann’s Pork Chops are a family favorite for a reason, you guys — they are juicy, flavorful and have that perfect tender bite, causing every morsel disappearing before you know it. The recipe consists of a few steps that are crucial for the meat to remain moist and soak up all of its rich savoury flavour. All the power is in a well-rounded marinade and cooking technique: an initial sear then finished in the oven. Using these methods will give you pork chops that are juicy on the inside and have an amazing caramelized crust.

Ingredients:

Here is what you will need for the pork chops from Ann:

1. Pork Chops: 4 pork chops, bone-in and about an inch thick

2. Marinade:

1/4 cup extra virgin olive oil (to add to richness and browning)

2 tablespoons soy sauce (for richness and some umami)

Worcestershire sauce, 1 tablespoon (for the umami hit)

3 cloves garlic, minced (for the aroma)

1 tbsp brown sugar (for caramelization and sweetness)

1 Tbs smoked paprika (for smokiness)

1/2 teaspoon salt (this brings out all the flavors)

½ tsp pepper (just a bit for warmth)

Herbs (e.g. thyme and rosemary for earthiness)

3. For Cooking:

2 Tablespoons olive oil (for searing)

1 tablespoon butter (adds flavor and helps caramelize the chops)

Method

Step 1: Prepare the Marinade for Juicy Pork Chops

Start by mixing up a marinade that will pack Ann’s pork chops with flavor. This helps to both season the meat, while keeping it juicy as it cooks. In a mixing bowl add olive oil, soy sauce, Worcestershire sauce minced garlic, brown sugar, smoked paprika salt and black pepper. Stir to combine thoroughly. All combined, this marinade is pretty delightful, offering up balanced notes of savory salty sweetness and umami which come together to make the pork chops pleasantly complex. Soy sauce layers a depth of flavor, and the brown sugar caramelizes to form a crust that seals in the juices.

Put the pork chops in a large ziplock bag or shallow dish and cover with brine/marinade, making sure to coat each chop. Allow the chops to marinate for an hour if you can, or overnight in the refrigerator for best results. This I find allows the flavors to penetrate right in to the meat. If you can, let the marinde sit overnight! Ann does this in advance usually but only if she knows she’s going to need it as most of the time, we use whatever marinade that has been made for leftover stir fries. The extended marination time gives the pork chops a juicy tenderness, and each mouthful is filled with deep flavor.

Step 2: Sear the Pork Chops for a Perfectly Savory Crust

When you’re ready to cook, take the pork chops out of the refrigerator and allow them to sit for 15-20 minutes in room temperature. It helps them cook through the microwave oven evenly. In the mean time, preheat your oven to 400 ° F (200 ° C).

Set a large cast-iron skillet or an oven-proof pan on medium-high heat. Add the olive oil and butter. The additional richness of the butter and the synergy with the olive oil allows for gorgeous golden crusting without burning on the pork chops.

Once everything is melted and hot, throw in the marinated pork chops in the skillet. So do not crowd the pan which will make them steam and not sear properly. Cook the pork chop for about 3 -4 minutes on each side until golden brown. This first step—sizzling—is also critical to process as you are caramelizing the sugars present in the marinade which melds into a crust pocket that ensures the inside of the pork chop stays moist and juicy.

Step 3: Finish in the Oven for Tender Perfection

When both sides of the pork chops are nice and seared, immediately transfer the whole pan (do not forget to put an oven mitt on the handle and do not open the door as you will get a face full of scorching heat!) into that already preheated oven. This way, it guarantees that the chops will cook through and not dry out. Bake the chops for 10 — 12 mins or so (until they are cooked through and have an internal temperature of about 145°F/ 63°C) At this temperature, the pork will be juicy and tender — but still cooked through!

An additional tip — one of Ann’s favorites — is to start checking the chops after about 8 minutes. Different ovens perform differently, and you absolutely do not want to overcook this. If you like your chops a little more on the juicy side, you can pull them out of the oven at 140°F and let carryover cooking finish them off while they rest.

Step 4: Rest the Pork Chops

Once removed from the oven allow the pork chops to rest for about 5 minutes. That rest, where you let it sit for 10 to 15 minutes after taking it off the grill so the juices redistribute through the meat (so every bite is moist and flavorful) is critical. Cut into them too soon and the juices will run out leaving the chops less tender.

This step is one that Ann never fails to highlight (particularly with pork), as it provides the correct texture when you finally chow down on it.

Step 5: Serve and Enjoy

Garnish with fresh herbs or serve alongside your favorite sides! Serve these juicy, savory pork chops with mashed potatoes, sautéed greens or roasted vegetables. Ann’s recipe gets her the contrast between the crisp, caramelized exterior and moist interior.

Tips for Customizing Ann’s Pork Chops

Zest Up Your Marinade: Add a teaspoon of lemon or orange zest for some brightness. The acidity aids in tenderizing the meat even more, and adds a vibrant flavor that cuts through the savory marinade.

Spicy Hook: For a little smokie’ hot action, add 1/4 teaspoon of crushed red pepper flakes or a pinch of cayenne to the marinade. This provides the chops with a little bit of kick to complement the flavor.

Herby Marinade: For a somewhat herby spin, try adding other fresh herbs to the marinade such as basil or oregano. These herbs combine well with pork and provide aromatic depth.

Side Dish Ideas to Serve with Pork Chops

Since the flavor of Ann’s pork chops is rich and savory, most any side dish will go well. Here are a few ideas:

1. Garlic Mashed Potatoes: Who can resist creamy and buttery mashed potatoes as a side for pork chops, right?

2. Brussels Sprouts, Roasted: Their somewhat bitter taste easily balances the savory richness of the pork.

3. Glazed Carrots: Add a touch of sweetness with glazed carrots – the smokiness and savory flavors of the pork counteract nicely with these.

Conclusion

Ann’s Pork Chops is the Quintessential Mélange of each Ingredient Shining Bright. Sometimes the simplest preparations bring out the best flavors and textures these pork chops are juicy, tender and loaded with flavor when marinated for a few hours in an easy marinade then seared (carefully) in a hot skillet and finished quickly in the oven. This recipe is one of those that can make it to the dinner table for a family gathering or eat-in date night due to the delicious marinade, caramelized crust, and tender interior. Anh’s tips and method will lead you to pork chops that are tender inside and perfectly crispy outside.

Follow these steps in detail and Ann’s pork chops will make themselves a permanent fixture in your kitchen at least until family and friends eat them all up with gusto!