Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now Great recipe for Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes. AKA, "New York Pork Chops," or, "Center Cut Chops." If you're craving chops – this is one of the tastiest cuts you'll purchase!
Remove pork from pan, and keep warm. Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. You can cook Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes using 21 ingredients and 14 steps. Here is how you cook it.
Ingredients of Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes
- You need of ● For The Meat.
- You need 2-2 of " Thick Cut Top Loin Chops [1 pound a piece].
- Prepare of ● For The Brine.
- It’s 3 Cups of Water.
- You need 4 Cups of Ice.
- It’s 1/2 Cup of Granulated Sugar.
- Prepare 1/3 Cup of Kosher Salt.
- You need 6 Cloves of Fresh Garlic [left whole].
- You need 1 tbsp of Whole Pepper Corns.
- It’s 1 tsp of Dried Thyme.
- Prepare 1 tsp of Thyme.
- Prepare of ● For The Seasonings.
- You need to taste of Webers Steak & Chop Seasoning.
- Prepare to taste of Fresh Ground Black Pepper.
- It’s to taste of Onion Powder.
- You need to taste of Garlic Powder.
- You need of ● For The Sides.
- Prepare as needed of Homemade Mashed Potatoes.
- Prepare as needed of Homemade Pork Gravy [use pan drippings].
- Prepare as needed of Fresh Baked French Bread.
- Prepare as needed of Whipped Honey Or Cream Butter.
The pork chops we are talking about in this recipe will be one of the middle three in the above diagram. If you enjoy these thicker chops, then pick up a whole pork loin when they are on sale and cut it yourself. Add onions to the bottom of the pan separating into rings, tossing in the butter. Carefully place chops with mushrooms on top of onions.
Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes instructions
- Two – 1 pound 2" thick Top Loin chops pictured. Fat trimmed..
- Create your brine. Add everything in the ● Brine Section [except ice] in a pot and bring to a boil. Stir until sugar, salt and seasonings are fully dissolved..
- Place brine in a plastic bowl. Allow brine to cool. Add ice to cool completely…
- Add chops in brine with additional ice if needed and refrigerate for 2 to 4 hours. Ideally you'll want your brine at 36°..
- Pull your chops rinse and pat dry. Season as desired. Allow chops to come to room temperature..
- Coat chops with oil and generously season all sides. Especially with fresh ground black pepper..
- Preheat oven to 350°..
- Using a cast iron skillet, heat it to a high searing heat..
- Sear your chops on all sides. About 2 1/2 minutes on each side. Try not to flip too early. You want a solid char on your meat..
- Place hot skillet and chops in your 350° oven until chops have reached an internal temperature of 140°. Usually 8 to 10 minutes..
- Do not cut in to meat to check for doneness. You'll only release all its natural juices. Simply use a digital thermometer. Be careful to not overcook. Otherwise you'll have dry chops..
- Once at 140° – pull from oven and allow pork to rest out of skillet for 5 minutes. Serve on personalized cast iron skillets over mashed or, to the side of baked potatoes. Fresh baked French bread and a chilly acidic salad to cut the richness of the pork are also great ideas. I have several chilly, crispy, citrus acid based salad recipes under my profile if you're interested..
- Sliced Top Loin. Any juicy leftovers make for fantastic Sautéed Onion & Mushroom Sliders. Or, BBQ Sandwiches. Both on Brioche Buns..
In small bowl, whisk together rest of ingredients. Pour slowly and evenly over chops. Deceptively simple, this recipe for milk-braised pork chops will pleasantly surprise your family or guests with its rich, complex flavors. It is best made using a pork butt roast but, unless you want leftovers (and the leftovers are delicious), you can make this with a couple of pork loin chops. The results aren't as fall-apart tender as they are using a butt roast, but the flavor is just as.