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Ingredients :
– 4 bone-in pork rib chops, about 1 to 1 1/2 inches thick (about 3 1/4 pounds total)
– 1 tablespoon Diamond Crystal kosher salt; for table salt, use half as much by volume
– 1/2 teaspoon baking soda
– Freshly ground black pepper
– 2 tablespoons (30 g) vegetable oil
– 4 tablespoons unsalted butter (2 ounces; 56 g), divided
– 1 small shallot, minced
– 1 tablespoon minced thyme leaves, plus more for garnish
– 1/2 cup (177 ml) white wine or low-sodium chicken broth
– 2 tablespoons (30 ml) Dijon mustard
– 1 tablespoon (15 ml) honey
– 1 tablespoon (15 ml) lemon juice
Directions:
1. Pat pork chops dry with a paper towel. In a small bowl, combine salt and baking soda. Season pork chops generously on all
sides with salt mixture. (You may have some seasoning mixture left over; reserve for another use or discard.) Transfer to a
wire rack set in a rimmed 13- by 18-inch baking sheet. If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours
and up to 24; otherwise proceed immediately to step 2.
2. Preheat oven to 250°F (121°C). Season chops with pepper. Place aking sheet with pork chops in oven and cook until an
instant-read thermometer inserted into the center of the chops registers 100 to 110°F (38 to 43°C) for medium-rare, 20 to 25
minutes, or 110 to 120°F (43 to 49°C) for medium, 35 to 40 minutes. To prevent overcooking, start checking temperature 5 to
10 minutes before suggested time. Remove from oven.
3. Heat oil in a large carbon steel or cast iron skillet over high heat until smoking. Working in batches if necessary to not
overcrowd the skillet, place pork chops in skillet and cook, turning occasionally, until browned and an instant-read
thermometer registers 120 to 130° (49 to 54°C) for medium-rare or 130 to 140°F (54 to 60°C) for medium, about 3 to 5
minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about 1
minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes
while you prepare the sauce.
4. Pour fat from skillet; do not wipe out pan. Add 1 tablespoon butter and melt over medium-high heat. Add shallots and thyme
and cook, stirring, until softened, about 1 minute. Stir in white wine or broth and bring to a simmer. Lower heat to medium
and simmer until liquid is slightly reduced, about 4 minutes. Stir in mustard, honey, lemon juice, and remaining 3 tablespoons
butter until well combined. Remove from heat, season to taste, and serve chops with sauce spooned on top
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Acknowledgement and Copyright Notice
This recipe has been adapted from content originally published on www.seriouseats.com. We acknowledge and appreciate the culinary creativity and expertise of the original author. The original recipe can be accessed here, and full credit is attributed to its creator.
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