This is a technique entry more than a recipe of ingredients. Vrghr will still provide the ingredients, but using them could result in either a dry and chewy waste of pork or a delicious meal, depending on the technique involved. So that′s where wuff will concentrate for this post.

The meal pictured above is a hand-cut, super thick (nearly 3 inches) boneless pork loin chop, with mashed cauliflower and a mushroom pan gravy. The cauliflower came from a ″steamer″ bag, so wuff won′t bother with posting that here. Just follow the instructions on the bag and microwave for the right amount of time. *smile*

Normally, a chop or steak of this size would be seared on stovetop to start, then finished in a hot oven to heat through to the middle without over-cooking the outside. Trying to fry it traditionally on the stove top would result in most of the meat being well-done (dry and tough), and only the middle retaining any tenderness or juiciness. This is especially true for today′s leaner-bred hogs.

Those who enjoy cooking with Sous Vide like Vrghr might use that method to prepare a chop this thick, followed by a sear before serving. It’s even more reliable and less effort than the Sear+Oven method, but needs a little more time (though less attention from the cook).

However that equipment isn′t always available. Especially at work or on the road. So Vrghr found this alternate method at America′s Test Kitchen online. And it turned out very well! As you can see from the photo, the chop is cooked all the way without any over or under cooked, and is nice and juicy throughout. Wuff definitely recommends this version for those who haven′t got one of the water cookers or are working with a kitchenette with just a stovetop and no oven.

So, let’s get on with the methods and procedures!

INGREDIENTS:
For the Pork:
1 ea Extra Thick (2″+) boneless Pork Loin Chop
~2 TBS Corn Starch
½ tsp Salt
½ tsp ground Black Pepper
~2 TBS Butter or Vegetable Oil

Tongs. instant-read thermometer and aluminum foil

For the Gravy:
1 tsp Better Than Bullion Mushroom Base
1 C warm Water
1/2 C Milk
2 TBS Butter
2 heaping TBS Flour
1/4 tsp Granulated Garlic
1/4 tsp ground Black Pepper

The Technique:
There are three key elements to successfully pan-frying a chop (or steak) this huge: 1) Medium-low heat on the pan with frequent rotations of the meat so the heat migrates into the middle without over-cooking the outer edges. 2) Coating the meat with something to give it a crispy, crunchy, dark fried crust despite cooking at lower heat. 3) Ensuring the surface is totally free of moisture so it sears instead of steaming.

We take care of Items 2) and 3) with the coating we’re using:
- Mix the corn starch, Salt and pepper in a small bowl
- Pat every surface of the meat dry using paper towels
- Generously rub in the seasoned corn starch over every part of the meat. Make sure you don’t miss a spot. Then gently brush off any thick encrusted spots so you can just see the meat through the powdery coating of starch

The corn starch creates a lovely, crunchy-crisp, dark coating when it cooks. It is the secret to a LOT of Asian cooking techniques for crispy pork and chicken. It’s also really good for soaking up traces of moisture

Next we’re going to let that meat sit for a time so the salt can pull a little moisture from the surface and also flavor the meat:
- Sit the meat on a drying/cooling grid over a pan or plate, so that it doesn’t lay in any juices that the salt pulls out
- Put the meat in the refrigerator for at least an hour, or up to over-night

Now we pan fry the chop gently over medium high heat, with a bit of oil/butter in the pan to ensure all the valleys in the meat get heated when it is their turn against the skillet. The key here is “medium” to “Medium high” heat. You want your pan to be around 250F. Too high and you’ll burn the surface before the middle is ready. Too low, and you won’t get a nice seared crust even with the corn starch coating:
- Remove the chop from the refrigerator and pat it dry one more time
- Heat about 2 TBS of butter/oil in a skillet over medium heat
- Using tongs, place the chop into the heated oil and press it down lightly to get maximum contact with the surface of the skillet
- Cook it for only 2-3 minutes (This is IMPORTANT! Use a timer if needed!), then flip it over to the other side
- Press that side down and cook it for 2-3 minutes also
- Flip the chop onto an edge, press, and brown that for 1-2 minutes
- Repeat for the other edges
- Return the chop to the flat side you started with, press, and fry for 2-3 minutes

Continue this rotation until an instant-read thermometer measure ~135-138F in the center. This is somewhat less that you normally cook pork to, but with a piece of meat this thick, it will keep cooking from residual heat when you remove it from the pan: (Note: if you have a thinner chop, raise your internal temp slightly, thicker chops can lower it somewhat.)
- Remove the chop from the pan and immediately wrap it in aluminum foil
- Allow the chop to rest while you create the gravy

Making the gravy from the Pan Sauces:
- Add 2 TBS butter to the fond and sauces remaining in the skillet
- Mix the Mushroom Base with the warmed water in cup or mug
- When the butter has melted, add the flour to the skillet and stir/whisk it into the pan juices and butter until combined. Continue to cook for 2-3 minutes stirring, until the roux has colored slightly
- Slowly pour in the Mushroom Base liquid, whisking to combine. Be sure to incorporate any of the brown bits (fond) left in the skillet
- Stir and cook until the gravy begins to thicken
- Add the milk and whisk in, continuing cooking until the sauce comes back to a simmer and thickens up the rest of the way
If it is too thick for you, whisk in a bit of water to thin it down

Remove the foil and plate the pork chop
Add any juices from the foil into the gravy and whisk to combine. Drizzle the gravy over the chop or offer it on the side

!DEVOUR!