Thick-cut chops and steaks are an impressive center to any meal. Pork is notorious for easily becoming dry and tough if it’s overcooked, and working with an extra-thick cut of meat only compounds this dilemma. So how do you cook it to perfection?
A perfectly cooked pork chop should have a crisp sear on its exterior with tender, succulent meat from edge to edge. Tracking the internal temperature of pork is absolutely critical to avoid a dry, tough chop. A chop can lose up to 30% of its moisture when cooked to 150°F [66°C] or higher. So keep that in mind next time you’re grilling or pan searing those chops.
Butter Basted Pork Chops
- 4 boneless pork chops 4/5" thick about 9 oz each
- 2 tablespoons butter
- 1/3 cup / braggs liquid aminos or soy sauce
- 2 tablespoons brown sugar
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 garlic cloves minced
- 1/4 teaspoon freshly ground black pepper
- Place Marinade ingredients in a ziplock bag and massage to combine.
- Add chops and coat in the Marinade and place in the fridge for 1 hour.
- Take the chops out of the fridge 20 minutes prior to cooking.
- Drizzle butter in pan, heat on medium high. Add pork chops and cook for 4-5 minutes or until the underside is caramelized, then turn the chops and cook for 4-5 minutes
- Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a crust.
- Transfer chops to a plate, cover loosely with foil and allow them to rest for 3 minutes before serving.