Because of how lean pigs have been developed, cooking pork chops can be a tricky thing. They can dry out quickly and need a lot of help to get back to flavorful. However, by adjusting the method and the duration of the cooking process, pork chops can be a delicious star on your dinner plate.
SOFTWARE
· 4 boneless pork chops, about 1/2 inch thick
· 1/4 t. kosher salt
· 1/4 t. freshly ground black pepper
· 1 t. rosemary, crushed, dried
· 1 T. garlic minced
METHOD
1. Heat your oven to 425 degrees.
2. Line a rimmed baking sheet with aluminum foil, and place a wire rack over the sheet.
3. Mix the salt, pepper, rosemary, and garlic in a small bowl.
4. Rub the mixture all over the pork chops. Stick one of the chops, preferably the thickest one, with a probe thermometer. Set the temperature alarm for 145 degrees.
5. Place the chops on the wire rack, and place in the oven.
6. Roast for 10 minutes, then reduce the heat of the oven to 350 degrees.
7. Continue roasting until the probe alarm sounds.
8. Remove from the oven and cover loosely with aluminum foil for 5 minutes.
9. Serve with garlic mashed potatoes.
10. Enjoy.
VARIANTS
But pork needs to be cooked to 160 degrees! In the olden days, there were a lot of parasites and bacteria present in pigs. These days, farms are cleaner, and pigs have been bred to be healthier. By reducing the temperature, the lean pork of today stays moist and full of flavor. By cooking to a temperature rather than time, you are guaranteed to not over or undercook your entrée.
