These Juicy Pork Chops Are Cooked Just Like Steak
Following an herb-packed spring soup in his last episode of Mad Genius: Home Edition, Justin Chapple is switching gears to pork chops—and not just any pork chops. He prepares his recipe for herb-basted pork chops, which he calls "the juiciest" and "the most flavorful."
The secret to all that flavor? Basting. Just like you would with, say, rib eye steak, you'll first cook the pork chops in a cast-iron skillet, and then, add butter, herbs, and (in this case) Thai chiles to the pan. As the chops continue to cook, you'll spoon the butter mixture over them, ensuring that the meat will stay juicy and packed with flavor. They'll be ready to eat in under an hour—pair them with mashed or roasted potatoes and you'll have a full meal.
Read on for Justin's method and tips, and follow along with the video above.
First, Season
Grab your bone-in pork chops and sprinkle kosher salt and freshly ground black pepper all over them, ensuring each side is covered. Justin grabs his tongs to make the process easier, using them to press the sides of the pork chops into the salt and pepper left over on the plate or baking sheet underneath.
Once seasoned, let the pork chops sit at room temperature for 30 minutes.
Cook the Pork Chops
Heat a large cast-iron skillet over medium-high, and then, add in the oil. Justin notes that you can use canola oil or vegetable oil—basically, any oil that has a neutral flavor and high smoke point. Use tongs to place the pork chops in the pan and turn them occasionally, cooking for 10 to 14 minutes. (Be sure to sear the sides of the chops, too.) Ultimately, you want the pork chops to become "crusty and golden on the outside," and, when a thermometer is inserted into the thickest portion of the meat, to register 120°F.
Baste 'Em
After 12 minutes, Justin checks the pork chops and finds they've reached 120 degrees. At this point, you'll want to reduce the heat to medium and push the pork chops to one side of the skillet so you can incorporate all. that. flavor. Add the unsalted butter to the pan, along with the herbs, smashed garlic cloves, and Thai chiles (Justin scores them with a slit so they release their heat). Using a spoon, baste the chops with the butter mixture until a thermometer inserted into the pork registers 130°F, which should take about two to four minutes.
Serve
Once the pork chops are done, transfer them to a carving board and pile all of those herbs, garlic, and Thai chiles on top, letting them sit for five minutes so they infuse with even more flavor. (And don't forget to save that butter, too, for serving.) Then, carve them off the bone and slice the meat against the grain. With a final drizzle of that infused butter, you're all set to eat.
"These pork chops are so juicy and so flavorful, they deserve a standing ovation," Justin says.
