A fork in the pork ASAP
October 3, 2015 3:59 PM   Subscribe

Last minute! I have some pork sirloin chops -- not lean, nicely marbled, bone-in, an inch thick at most. What's my best approach?
posted by LonnieK to Food & Drink (5 answers total)
 


Pork chops and apple sauce. Yeah, real good.
posted by TenaciousB at 4:19 PM on October 3, 2015


Salt and pepper + Super hot grill.
posted by humboldt32 at 4:42 PM on October 3, 2015


Response by poster: Sorry to threadsit, but the deed is done. I'm outside the pork chop now.

Thx all. What a resource, rossination! Learned more about the sirloin than I ever knew. tl;dr: It's a strange cut.

Given the lateness of the hour, I went for cowboy cuisine: Super hot skillet, peppers, onions. Good enough for the prairie, good enough for me.
posted by LonnieK at 4:47 PM on October 3, 2015 [1 favorite]


Good call. Wanna take the same dish up a notch, add vinegar and make a pan sauce:

Sear it hard in a pan on both sides while your oven heats up (need an oven-safe non-reactive skillet for this). Remove pork. Add chopped onion for 2 minutes, then sweet peppers (4-5 more minutes), then minced garlic until it smells garlicky. Then splash in a 1/2c each water and white vinegar, plus (optional) 2 anchovies minced. Bring to a boil and deglaze the pan, then drop it to a simmer to reduce to half a cup of liquid.

Take out the rosemary, add the pork (make some room in the pan rather than putting the pork on top of something). Put the pan in the oven to finish the pork cooking (135-140F).

Remove the cooked chops and tent them with foil to rest-- the internal temp will keep rising. Add a knob of butter (2T, maybe) to the pan to "mount the sauce-- it adds richness. Taste and add a splash of vinegar if it needs it. Salt and pepper to taste.
posted by Sunburnt at 5:49 PM on October 3, 2015 [7 favorites]


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