qertnorth.blogg.se - Oven baked pork chops in cast iron skillet

I don’t think you can beat mashed potatoes with these pork chops, though rice is an option, too.I especially like bone-in, fat-marbled pork chops for this dish, though it is also nice with boneless pork chops.Rinse it out and wipe dry at the very least, if you won’t be washing it until later. Toss the potatoes, oil, garlic and thyme on a shallow roasting tray and mix will with your hands to coat in the. It won’t hurt it, though I don’t suggest letting your pan sit too long after dinner. Don’t worry about the tomato sauce in the cast iron. A cast iron skillet works nicely for these pork chops.Simmer over medium or medium-low heat for 2 minutes per side. Then pour in red wine and water, mix gently and bring to a simmer. Add the mushrooms and thyme back to the pan. Cook for 1 minute per side, until they have a nice color. This keeps the sauce nicely on top of the chops, and prevents the sauce from cooking dry on the bottom of the pan, where it may darken and introduce a bitter flavour. Melt 1 tablespoon of butter in the pan, then add the pork chops. You can even butt the right up against each other as I have done here. Chose a baking pan that doesn’t leave too much room between your pork chops.Step 2: Pour sauce over pork chops and bake, uncovered, for about 1 hour. Step 1: Simply place pork chops into oven-proof baking dish or skillet. If you don’t have dry mustard on hand, you can substitute 1 1/2 tsp of prepared yellow mustard. Soy Sauce – you can use regular or low-sodium soy sauce or Tamari sauce.ĭry Mustard – this is the powdered mustard in the little yellow cans. You can probably cut the brown sugar back to about 1/3 cup, if you like. Dark brown sugar will give a slightly richer flavour. That said, if you can’t find it or just need to made due, I’ve included a Chili Sauce Substitute below.īrown Sugar – use light or dark brown sugar here. Think of it as a spicy ketchup (it’s nice on eggs!). Using bottled chili sauce not only makes this dish super easy, it’s a nice condiment to have around. Whisk in cream, mustard, sage sprig, and remaining 2 tablespoons butter cook, whisking constantly, until thickened, 2 to 3 minutes. Stir wine into skillet cook over medium heat for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon.

And 1 bottle will be enough to make this dish twice. Remove pork chops from skillet keep warm. I highly recommend adding it to your grocery list if you don’t have it on hand. It is easily available at most grocery stores, usually found in/near the Ketchup. Brush the pork chops on both sides with olive oil In a separate small bowl, whisk together the salt, pepper, and garlic powder until combined. Place skillet in the oven and bake for 4 minutes, or until the internal temperature reaches 145.

I also used garlic powder instead of fresh garlic, I think it gives more. Place chops into skillet and brown each side for 2 minutes. Your call :)Ĭhili Sauce – I use Heinz™ brand Chili sauce. I cooked them well on my cast iron griddle, and put in the oven for about 5-10 minutes. Also, if your chops have a lot of fat on them, you may wish to trim a bit off before baking. For thinner pork chops, you may need to reduce the baking time. Pork Chops – you can use any pork chops for these – boneless, bone-in, thick or thinner.

More pork chop recipes you might also like ….

Get the Recipe: Easy Oven Baked BBQ Pork Chops.

Serve the chops with potatoes, onion, and jus from the pans.

The temperature of the meat will continue to rise to about 155☏. Take out, place chops on a cutting board, and let the, sit for 5 minutes.

Place in oven and cook for 15 minutes, until a meat thermometer reads 145☏.

Add back in the chops, spreading the potatoes around the chops.

Add in the potatoes and cook, growing lightly, for 5-6 minutes.

allow the onions to cook through until they are slightly translucent. Add in the onion, stirring and scraping up the brown bits from the bottom of the pan. Once very hot and the oil/butter mixture is bubbling, add in the chops.

Place chops in the skillet, you should hear them sizzle immediately. Remove skillet from oven and place on burner over MED-HIGH heat. Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper. Tablespoon olive oil and 1 Tablesppon butter into the skillet. COOK THE PORK CHOPS: Place cast iron skillet in oven and preheat oven to 400 degrees F. Heat one or two cast-iron skillets on the stove (depending on how large yours is, we use two for 4 chops).Use a paper towel to pat the pork chops dry. Cut and prepare the onion and potatoes. Make the pork chop seasoning according to the instructions here.Sprinkle chops on both sides with the salt and pepper.Try and get it as even as you can but the area closest to the bone will be thicker, that’s ok. Using a meat mallet or rolling pin, pound the meat until it’s approximately ½-inch thick. On a cutting board, place the pork chops and cover with plastic wrap.