Ooookay that’s enough tuchus talk, and not enough general hilarity. (Technical term.) Regardless, they take well to brining and searing, and they should cook nice and evenly, so they’re a good choice for this dish. Rib chops come from behind the shoulder and can be pretty varied depending on whether they’re cut from closer to the shoulder or the tuchus. The loin gets cut into chops if we’re having chops. (I say tush because butt is confusing on a pig - more on that never.) It’s a good, tender cut, once reserved for the wealthy, and is where the expression “high on the hog” came from. Rib chops, like all pork chops, are cut from the loin, which basically runs down the pig’s back between shoulder and tush. I will spare you a pig diagram, because you and pigs both deserve better. Then you get a cast-iron pan blazing hot and spend 3 to 4 minutes just searing the shit out of the chops, quickly developing a coveted crust and brining the interior up to temperature in the process. Here’s what it means to reverse sear: you start by cooking meat at a very low temperature, in this case at 250☏ in the oven, until it’s not quite done. As a rule of thumb, after being seared, thinner chops (1/2- to 3/4-inch-thick) should cook for five to seven minutes in the oven, while thicker chops (one-inch-thick or more) may need eight to 12 minutes. I would never have thought of this technique on my own, and I’m so glad someone else did. Thinner chops will cook more quickly and can benefit from a shorter cook time, while thicker chops require more time. It gives you a beautiful, golden, crisp exterior but also a lot of control over the cooking process. Reverse searing is pretty genius, you guys. (You’ll hardly notice it, but pork works well with a touch of sweetness.) ![]() The little bit of sugar in this recipe helps the chops sear perfectly and also enhances the flavor of the pork. ![]() Salting meat draws out a little bit of its moisture, which dissolves the salt, and then the whole thing gets reabsorbed into the top layer of meat, infusing it with flavor and goodness. Dry brine is kind of a magic solution (pun intended). Yay.īrining can help meat stay tender and flavorful, but wet brine is a pain in the ass and can prevent a good sear. Do you want to know what the process is, though? It’s sprinkling a little too much salt and maybe some sugar onto meat and then waiting a while. It sounds so official, doesn’t it? It’s a process, people. Start with a dry brine, learn how to reverse sear and then dig into the most juicy pork chops of your life served with a shallot herb sauce.
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