I Spent 30 Years Cooking Pork Chops Wrong Until I Tried THESE Techniques

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Pat the pork chops dry on all sides with paper towels. Place them on a rack over a sheet tray and salt all sides. Refrigerate uncovered for 4 to 24 hours (optional dry brine).
2. Season the chops with pepper, insert a thermometer and bake on a middle rack at 250°F until they reach 115 to 118°F inside, about 45 minutes.
3. Take the chops out and set aside. Heat the oil in a large cast iron skillet over medium-high heat.
4. When the oil begins to lightly smoke, hold each chop with tongs and sear it fat cap down for 2 minutes to brown the edges.
5. Lay the chop flat and sear for 2 minutes, or until golden brown. Lower the heat if it browns too fast.
6. Flip the chop and cook for another 2 minutes, until it reaches 135 to 140°F inside. Rest on a rack, then repeat with the other chops.
7. Pour off the oil and let the pan cool for 2 to 3 minutes. Over low heat, add 1 tablespoon butter and cook the garlic and chile for 30 to 45 seconds.
8. Deglaze with the vinegar and cook over medium heat until only 1 to 2 tablespoons remain. Add the chicken stock and soy sauce and reduce for 1 to 2 minutes.
9. Stir in the honey and cook 1 to 2 minutes until it begins to thicken. Lower the heat and whisk in the Dijon, remaining 3 tablespoons butter, lemon juice and green onions. Taste and adjust.
10. Return the pork chops to the sauce for about a minute to heat through, then serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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