{"id":4162,"date":"2020-08-16T09:55:00","date_gmt":"2020-08-16T14:55:00","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=4162"},"modified":"2020-08-13T18:32:22","modified_gmt":"2020-08-13T23:32:22","slug":"perfect-pork-chops","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4162","title":{"rendered":"Perfect Pork Chops"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops-1024x768.jpg\" alt=\"\" class=\"wp-image-4160\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops-1024x768.jpg 1024w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops-1536x1152.jpg 1536w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>I don&#8217;t even like pork chops that much normally, but much like the pork belly recipe that also uses the word, I call these chops &#8220;perfect&#8221; because of the spice blend. It&#8217;s simply amazing with pork.<\/p>\n\n\n\n<p>The cooking technique is called &#8220;reverse sear&#8221; and I learned it from <a rel=\"noreferrer noopener\" href=\"https:\/\/www.amazon.ca\/dp\/054401846X\/ref=cm_sw_em_r_mt_dp_PUCnFb7SM64AB\" target=\"_blank\">Meathead Goldwyn&#8217;s book<\/a>. You dry-brine the meat to hold in moisture and impart flavour then, slow cook it over indirect heat to keep it juicy and tender. It&#8217;s finished with a quick sear to add that flavour only the Maillard reaction can deliver. It&#8217;s best done on an outdoor grill, but your oven will work as well. Give the technique a try with beef steaks for the best ones you&#8217;ve ever had. Dry-brine, skip the spices and cook to different internal temperatures. The rest is the same.<\/p>\n\n\n\n<p><strong>Time: 90 minutes (plus dry-brining time)<\/strong><\/p>\n\n\n\n<p><strong>Serves: 4<\/strong><\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p>1.2kg bone-in pork loin chops \u2013 trimmed of fat<br>12g salt<br>4g garlic powder<br>3g fresh ground black pepper<br>2g ground fennel<br>2g ground rosemary<br>2g ground sage<\/p>\n\n\n\n<p><strong>Preparation:<\/strong><br><br>Place pork chops on the rack of a roasting pan. Sprinkle salt evenly on both sides. Refrigerate uncovered for 2 hours to overnight.<\/p>\n\n\n\n<p>Preheat your cooking device to 110C.<\/p>\n\n\n\n<p>Combine the remaining ingredients in a spice shaker and dust both sides of the chops with the mixture.<\/p>\n\n\n\n<p>Place the chops on the cooker on indirect heat and close the lid. Cook until the internal temperature of the chops reaches 50C.<\/p>\n\n\n\n<p>Set the chops aside and bring the cooker to maximum temperature.<\/p>\n\n\n\n<p>Sear the chops on direct heat, turning often, until the internal temperature reaches 60C.<\/p>\n\n\n\n<p>Remove from heat and serve immediately.<\/p>\n\n\n\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops.pdf\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I don&#8217;t even like pork chops that much normally, but much like the pork belly recipe that also uses the word, I call these chops&hellip; <\/p>\n","protected":false},"author":1,"featured_media":4160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,41,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2020\/08\/Perfect-Pork-Chops-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4162"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4162"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4162\/revisions"}],"predecessor-version":[{"id":4168,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4162\/revisions\/4168"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4160"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}