Рецепт Herb Brined and Crusted Thick Cut Pork Chops (Gluten-Free)
Thick pork chops are something I always longingly looked at in the butcher’s display but would pass them up in favor of a thinner cook. I had tried a couple of times, both total failures. But now they are my favorite cut and I can teach you how to make them perfectly too!
Here is a trifecta of tips that will help you cook any cut of pork and have it turn out moist and tender every single time!
How to make fresh breadcrumbs
1) Temperature: 145°F is the new magic number for pork and it is OK to have a light pinkness in the center of the meat. We no longer have to cook it to death to be safe. Bacteria is killed at 140°F, so there is no danger of getting sick. Cooking it to the lower temperature also makes the meat much more tender and moist. It’s a win all the way around.
2) Boneless or bone-in, that is the question: Both are delicious, but I prefer bone-in. The bone insulates the meat giving you a little wiggle room on cooking time and making it harder to overcook. These days pork has been bred to take nearly all the fat out of it, reducing the flavor and making it more challenging to keep moist while cooking.
3) Brining: Because there is so little fat and marbling in today’s pork, brining (either wet or dry) is a big help for protecting the meat from drying out. Dry brining uses salt to draw seasoning deep into the center of the meat and takes a day or two in the refrigerator. Wet brining is a shorter process, only taking 30 minutes and up to 4 hours if you have the time.
Both brining methods work and have different outcomes. Dry brining, when given the time, dries out the surface so you get much better browning. And when you’re talking about an enormous turkey for Thanksgiving, not having to wrestle the slippery bird and a huge bucket of seasoned water is a true blessing.
Beautiful heirloom pork chops – the darker color shows all the flavor they contain
But when you are talking about smaller cuts of meat such as pork tenderloins, chops, and small roasts, a wet brine is a good choice. Wet brining can not only protect the meat but also gives you the opportunity to add tremendous flavor to your main course.
Today’s recipe is a double whammy of herbs – first in the brine to infuse the center of the meat as well as keeping the chops from drying out. Secondly, an herb and breadcrumb crust that further insulates the meat and adds the most delectable crunchy coating packed with flavor.
Gourmet Garden’s stir-in pastes and lightly dried herbs are the perfect way to add flavor to all your cooking and baking. Already chopped and ready to go, you can pull them out of your fridge, add a pinch or two, and take any recipe from ordinary to outstanding.
In today’s recipe I used a combination of Gourmet Garden herbs – the stir-in pastes (garlic and Italian seasoning) in the liquid brine helping carry their flavor into the center of the meat. And then I used lightly dried chives and parsley in the breadcrumb mixture along with a touch of Parmesan cheese and grated orange zest to pep up the crust, making it delicious enough to eat all on its own!
Gourmet Garden’s newest herb for sale in America is their chives. Currently in limited release, they will be available country-wide starting in January. I served these pork chops with a white and wild rice pilaf studded with dried cranberries and almonds, some sauteed zucchini, and orange slices for garnishing, which made a beautiful dinner.
I hope you enjoy this delightful meal as much as we did. Have a fabulous weekend!
Jane’s Tips and Hints:
For the cooking times, I’ve given you guidelines, but you need to use an instant read thermometer to know for sure when they are done. One of my chops was much thicker than the other and took extra time to finish cooking. Without the thermometer I would have either over cooked one or under cooked the other. This way I took the smaller one out of the pan when it was done and kept it warm while the second one finished.
Gluten-Free Tips:
Use your favorite gluten-free bread to make the breadcrumbs. All Gourmet Garden seasonings are gluten-free!
1 tbsp Gourmet Garden Italian Seasoning Stir-In Paste
1/2 tsp coarsely ground black pepper 1-inch wide strip of orange peel (just the orange part) Pork Chops and Herb Crust 4 thick cut (1-inch or thicker) bone-in pork chops (boneless OK) 1 cup fresh breadcrumbs (use gluten-free if needed) 2 tbsp Gourmet Garden Lightly Dried Parsley
2 tbsp Gourmet Garden Lightly Dried Chives
2 tbsp grated Parmesan cheese 1 tbsp freshly grated orange zest 1/2 tsp freshly ground black pepper Prepared mustard or mayonnaise 1 tbsp vegetable oil Orange slices, for garnishing Instructions
Make the Brine: Pour 2 cups of hot tap in a large resealable plastic bag. Add the salt and sugar stirring to dissolve. Add the remaining 2 cups of cold water. Whisk in the garlic, Italian seasonings, and pepper. If using the plastic bag for brining, add the chops to the bag, seal, set the bag on a baking sheet or into a bowl and refrigerate. If using a container (just big enough to hold the chops in a flat layer), place the chops in a single layer and pour the brine over them. Cover and refrigerate at least 30 minutes and up to 4 hours.
Prepare the Herb Crust: While the chops are brining, make the herb crust. In a medium bowl combine the breadcrumbs, parsley, chives, Parmesan, and pepper. Mix together until evenly blended. Pour some of the seasoned crumbs onto a plate so all the crumbs do not get contaminated with raw meat juices. After brining, remove the chops from the brine and pat dry with paper towels. Lightly smear both sides with either the mustard or mayonnaise and dredge in the seasoned breadcrumb mixture. Set on a wire rack to set for about 10 minutes. Preheat the oven to 400°F.
Cook the Pork Chops: Heat the oil in a large ovenproof skillet over medium high heat. When it is shimmering, use tongs to add the chops being careful not to knock the crust off. Cook until the bottom is browned, about 2 minutes. Use tongs to carefully flip the chops over and cook another 2 minutes or until the second side is browned. Slide the skillet into the hot oven and bake for 5 to 15 minutes* or until an instant read thermometer inserted in the center registers 142°F to 145°F. Remove from the skillet and let rest about 10 minutes before serving. Garnish the plate with orange slices and serve. Notes Yield: 4 servings * Note, the cooking time will depend on the thickness of the chops and whether they are bone-in (takes a little longer but helps keep the chops tender) or boneless. Use an instant read thermometer and you'll know when they are perfectly done. By Jane Bonacci, The Heritage Cook @ 2015 All rights reserved The Heritage Cook ® http://theheritagecook.com/
Other Gourmet Garden Recipes on The Heritage Cook!
- Thai Crab Cakes with Creamy Lemongrass Sauce
- Dilled Shrimp and Brown Rice Risotto Casserole
- Brazilian Chicken Stew with Lemongrass-Cilantro Sauce
- Lemongrass-Lemon Curd Parfaits with Buttermilk Pound Cake
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Disclosure: This is a sponsored post. I received compensation and products for recipe development.
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