Pork Rib Chops

Pork Rib Chops

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I typically purchase center cut pork loin rib chops because they have the bone, some fat and marbling that keeps the chops nice and juicy.

  • 2 Bone-In Rib Chops (1 1/2 Inches Thick)
  • 2 Tablespoons Kosher Salt
  • 1 1/2 Teaspoons Sugar
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Butter
  • 1 Medium Shallot (Thinly Sliced)
  • 8 Sprigs Fresh Thyme
  1. Pat chops dry with paper towels.
  2. In small-size bowl combine kosher salt and sugar. Season chops generously on all sides with salt & sugar mixture. Transfer to wire rack set in a rimmed baking sheet and place in refrigerator, uncovered, 8 to 24 hours.
  3. Remove from fridge.
  4. Preheat oven to 250 degrees.
  5. Line baking sheet with parchment paper. Place pork chops on prepared baking sheet. Place in oven30 to 35 minutes. Check thermometer reading at 25 minutes. Thermometer should read 100 to 110 degrees for medium-rare or 110 to 120 degrees for medium. Remove from oven.
  6. Heat vegetable oil in large-size cast iron or stainless-steel pan over a high heat until smoking. Place chops in skillet and cook about 1 1/2 minutes until starting to brown. Turn occasionally. Add butter, pepper, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter about 2 minutes until golden brown on both sides and well-crusted. Stack chops with tongs, hold them on their sides, and sear the fat caps on the edges 1 minute until crisp.
  7. Remove pan from heat, transfer chops to clean rack set in a rimmed baking sheet. Let rest 3 to 5 minutes.
  8. Just before serving, reheat drippings in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit.
  9. Serve immediately.
  10. Serves 2
  11. Prep Time: 10 Minutes Cook Time: 40 Minutes Total Time: 50 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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