Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving. Once the butter is melted, tilt the pan and pour the butter over the top of the pork chops several times to baste. Turn off the heat and add the thyme springs and butter to the pan. Turn heat down to medium, cook the pork chops for 4 to 6 minutes, depending on the thickness of the chops, flipping every minute for even cooking, until the internal temperature reaches 135 degrees F. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Cook the sides of the pork chops to render the fat for 1 minute. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Flip and sear the other side for 1 minute. Lightly press the pork chops down into the pan to get a nice sear, then cook for 1 minute. Add 2 tablespoons of olive oil to the pan, once hot, add the pork chops. Heat a large cast-iron skillet over medium-high heat. Scrape off some of the chopped garlic off of the pork so it does not burn in the pan. In a small bowl, mix together paprika, brown sugar, onion powder, oregano, ground mustard, Kosher salt, cumin and olive oil. Refrigerate if marinating the pork for over an hour. Marinate at room temperature for 30 to 60 minutes. Add apples and onion to skillet cook, stirring occasionally, 4 to 5 minutes or until browned. Rub the herb paste evenly over both sides of the pork chops. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. In a small bowl combine garlic, 2 tablespoon of olive oil, thyme, parsley, salt, and pepper.
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