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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 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 3/9/15 at 7:07 am to timdallinger
Can't even eat that right now. The weight is dropping off though. Looks good.
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