Uncle Rich’s Thick Cut Pork Chops
Prep: 5 minutes
Cook: 35 minutes
I’ve met many people who’ve had an amazing Niman Ranch pork chop at some fine establishment and wish they could make it at home. Purchasing thick cuts like this doesn’t happen very often, however, and they end up returning to the restaurant to enjoy their favorite pork-centric dish.
You may be one of those people who’s intimidated when it comes to cooking a pork chop up to two inches thick, but figuring out the right way to cook it is well worth the effort. Though this may not be the same way great chefs are doing it today, this is a sure-fire way to get the job done with great results.
If it’s nice outside, follow the directions using your grill. If it’s too cold outside to start the coals, stick with the instructions for the oven.
Have fun cooking something for someone you love,
2 thick cut Niman Ranch pork chops
One large shallot, sliced
One or two cloves of garlic, diced
2 cups mushrooms, chopped (I used Crimini and King Oyster, use what you like or have)
1½ cup chicken broth, add a splash of Makers Mark if you like
2 Tablespoons each butter and olive oil
½ Tablespoon Salt
½ Tablespoon Pepper
½ Tablespoon Paprika
1 teaspoon Cumin
4 Tablespoons flour, set aside
- Start by preheating your grill or oven to 350 degrees.
- Mix the spices and give the chops a rub, then dust lightly with flour.
- Heat an oven-proof pan over medium-high heat. Once hot, add up two T of olive oil and one T of butter.
- When the oil and butter melt and begin to simmer, start by cooking the chops standing on the bone end for 5 minutes. This will let the heat move up the “T” of the bone.
- After you’ve heated up the center bone, cook on each side for 4 or 5 minutes, depending if you like your chop to be just-cooked or cooked through.
- Optional: I like to stand up the chops on the bone end for 2 or 3 minutes more after this point.
- Slide the pan into the preheated grill or oven and set your timer for 10 minutes.
- After the 10 minutes are up, remove the chops and place on a plate or chop block to let them rest while you cook the mushrooms. Put tin foil over top if you’re worried about them becoming cold.
- Add your garlic and shallots to the pan juices and cook on medium-high heat, stirring, for one minute.
- Add the mushrooms and cook for 2 or 3 minutes, until just starting to brown.
- Deglaze the pan by adding chicken stock while scraping the good stuff off the bottom of the pan with a wooden spoon. This is a good time to season with salt and pepper.
- Let the liquid reduce for 5 to 10 minutes, or to whatever thickness you like, and serve.
- If you have some finishing salt in the cupboard that you rarely use, use it now!