TTT (TeeToTable) Pan Roasted Pork Chops were inspired by a fusion of bon appetit – January 2013 – meets Cook’s Illustrated. Interestingly enough, I just finished reading a headline update on yahoo.com with a follow up to the bon appetit version of the TTT Pan Roasted Pork Chops that I just did for this post. Some comments have been made that the brining of the pork chops make them salty – NOTE: I did not brine my pork chops, although I am a fan of brining poultry, for this recipe and it was wonderful.
Some of my quick tips on side dishes – Never, I repeat never, open a can for a veggie side. I know living in Michigan it’s hard to always get good vegetables at a reasonable price in the off-season. I am huge fan of Door-to-Door Organics and get a delivery weekly, but sometimes you want to keep it simple. I suggest opening a bag of frozen peas combine that with sauteed onion and some chicken stock and cook and you are on easy street! In another post, you will see how I did just that and added toasted slivered almonds for some great crunch.
Back to the topic – sides of this recipe. I had leftover red skin potatoes which I diced into 1″ cubes and tossed with a packet of Italian dressing and tossed with olive oil and freshly squeezed lemon juice in a covered LeCruset right when I started pre-heating the oven. They turned out crunchy on the outside and soft and fluffy on the inside. I sauteed onions and pancetta and then added the fresh green beans and chicken stock and steamed through – note: after the onions are carmelized and the pancetta crispy always remove to a plate and hold in reserve right until serving. This will make the pancetta stay crispy and bring another layer of flavor to the green beans instead of cooking it out the flavor like I did 
Overall, I recommend patience to get to that golden brown, juicy pork chop. Hey, if my 9 year-0ld son wakes up the next morning and says “last night was fun and I can’t stop thinking about the pork chops!” ….you know you have a hit – I mean pork chops, and especially those not covered with that horrible soggy crust…..yummy!
Ingredients
- 4 – 2″ thick pork chops (for this cooking technique you must have the thick ones)
- 2 sprigs thyme
- 2 tablespoons of vegetable oil
- 3 tablespoons butter
- Salt and Pepper
Instructions
- Preheat oven to 450 degrees. Set a wire rack inside a rimmed baking sheet. Heat oil over medium-high heat in a large cast-iron skillet or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes.
- Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Be patient – follow this instruction carefully, it will be worth it!
- Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135 degrees, about 14 minutes. (Chop will continue to cook during basting and resting.)
- Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves and thyme sprigs, cook until butter is foamy. (yes, it does get foamy.)
- Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.
- Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes.
- Top with your favorite sauce if you desire, we used, Garlic and Thyme Pan Sauce and Cilantro and Coconut Pan Sauce – see blog to follow.
Welcome! My name is Deanna – entrepreneur, wife, mom, food lover, entertainer and golf lover extraordinaire! Come along as I share my suggestions for cooking and entertaining made easy, along with a little bit of my wit and humor infused throughout. 
