- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
A Man and His Grill: Cast Iron Seared Pork Chop
Posted on 3/8/15 at 6:26 pm
Posted on 3/8/15 at 6:26 pm
I cooked a pork shoulder steak using the same method I described earlier:
Cast Iron Ribeye
I'm using my cast iron skillet on the grill like a griddle. The high heat and fat causes a lot of smoke but this isn't an issue outside.
Again, Sea salt was liberally added. The chop was then placed in the refrigerator, uncovered for 24 hours. This "dry-brine" results in a very dry surface so little evaporation occurs during cooking, preventing the meat from steaming.
I heated my cast iron skillet on my Weber propane grill until it reached a temperature of 600F. The chop was drizzled in safflower oil and placed in the hot skillet.
The hot cast iron and the pork fat created a nice crust.
The pork steak was removed from the skillet and allowed to rest shortly.
The chop was sliced. It was cooked well-done but with pork being generally fatty, the meat wasn't dry.
I could have cut the heat down after and made a gravy with the drippings to make a smothered pork chop. That probably would have been better. But this still turned out really well.
If you have a cast iron skillet, I'd recommend trying it.
Cast Iron Ribeye
I'm using my cast iron skillet on the grill like a griddle. The high heat and fat causes a lot of smoke but this isn't an issue outside.
Again, Sea salt was liberally added. The chop was then placed in the refrigerator, uncovered for 24 hours. This "dry-brine" results in a very dry surface so little evaporation occurs during cooking, preventing the meat from steaming.
I heated my cast iron skillet on my Weber propane grill until it reached a temperature of 600F. The chop was drizzled in safflower oil and placed in the hot skillet.
The hot cast iron and the pork fat created a nice crust.
The pork steak was removed from the skillet and allowed to rest shortly.
The chop was sliced. It was cooked well-done but with pork being generally fatty, the meat wasn't dry.
I could have cut the heat down after and made a gravy with the drippings to make a smothered pork chop. That probably would have been better. But this still turned out really well.
If you have a cast iron skillet, I'd recommend trying it.
Posted on 3/8/15 at 6:37 pm to timdallinger
Looks great. I'm hungry now.
Posted on 3/8/15 at 7:20 pm to timdallinger
Damn that looks good. I would have to sugar and char some sweet potato slices in butter to go with that just like my grannny used to make for me when I was a boy...a very chubby little boy.
Posted on 3/8/15 at 7:32 pm to BigAppleTiger
My mom pan seared pork steaks pretty often. Good stuff.
Posted on 3/8/15 at 9:10 pm to OTIS2
I do have to fess up and say my Granny breaded and then low-fried them in very little oil, served it with the aforementioned sugar charred sweet potato slices and fresh Italian green beans... and that was just for lunch.
Posted on 3/8/15 at 9:20 pm to timdallinger
Looks good, I grilled some thin pork chops this weekend, too. Minute and a half on each side on a 650 degree grill. Made some nice grill marks and came out super moist.
Posted on 3/8/15 at 9:28 pm to BigAppleTiger
quote:
I do have to fess up and say my Granny breaded and then low-fried them in very little oil
Well, a fried chop is close to heaven. The cut in the OP is what we called a pork steak (the bone is the key difference). Mom pan seared them. Most chops were fried or grilled, though she had a good baked recipe, too.
This post was edited on 3/9/15 at 7:11 am
Posted on 3/9/15 at 7:07 am to timdallinger
Can't even eat that right now. The weight is dropping off though. Looks good.
Posted on 3/9/15 at 10:22 am to OTIS2
quote:
Well, a fried chop is close to heaven
agreed, But Smothered pork chops are heaven.
Posted on 3/9/15 at 11:36 am to Kajungee
quote:
Smothered pork chops are heaven
Popular
Back to top
Follow TigerDroppings for LSU Football News