According to the FAO (Food and Agriculture Organisation of the United Nations), pork is the world's leading source of protein, closely ahead of poultry. When you think about it, in many ways this makes sense, as they give us so much deliciousness. However, to ensure that your pork chops are always flawless, here are some things to look out for!
How to prepare the pork chops
Pork cuts are usually quite lean, so they are good candidates for for soaking in a marinade. Some people believe in a simpler marinade, which preserves the original character of the meat, while others prefer a more complex marinade, which is up to everyone.
But we have a sure-fire tip! Start by boiling the salt, sugar and half the water. Pour the hot liquid over the aromatic ingredients, let it stand for two minutes, then add the other half of the water in the form of ice. In other words, you're effectively shocking the marinade to preserve the fresh flavour of the aromatic ingredients. Soak the meat for about eight hours (if you can), and be sure to drain it before putting it in the pan or on the grill. If the meat is moist, it will braise rather than brown.
How to tell if it's ready
You have several options here, such as using a core thermometer to check the internal temperature. When the temperature reaches between 57 °C and 60 °C, place the meat on a plate and let it rest for a few minutes, where the heat further raises the internal temperature to 63°C. At this temperature, the meat is medium rare and still a little pink. Medium rare pork is the moistest choice, but if you want a more cooked meat, leave it on a little longer. Medium-rare is between 65°C and 68°C, well-rare between 68°C and 71°C, and fully rare above 71°C.
How to make a perfect frying pan?
Fortunately, there are many ways to avoid dry, overcooked slices. You can protect your delicious meat with a breadcrumb, be it parmesan and panko, potato flakes (really!) or the classic breadcrumbs. Fry them, let them rest, and serve. Another great pan method is to fry the slices in butter. It's worth wiping the marinade-soaked slices with paper towels, then frying them in a hot pan while cold, then letting them rest for a few minutes until the pan cools. Next, melt butter with garlic and thyme in the pan until the butter foams, then replace the meat and baste with butter over medium heat until medium rare. Another method that works well is to transfer the pork to a plate after cooking, add a knob of butter and let it rest at room temperature for 30 minutes to an hour to allow the butter to soak into the meat evenly. (While the meat rests, you can prepare the side dishes.) To finish the slices, place them back in the medium skillet and baste with butter for two to three minutes on each side, then serve immediately.
How to grill pork chops
A little time over the coals gives the pork chops a nice crust and a little smoky flavour. The pork chops grilling is quick, about 20 minutes over medium-high heat, depending on the recipe and the thickness of the meat. Before grilling, you can marinate the slices in marinade or simply brush them with oil, season and place them on the grill. A sweet and spicy rub is always a good idea, as is a sweet and savoury glaze.
Balancing flavours in pork
Acidity: The richness of the pork, especially the fattier cuts, is beautifully balanced by the acidity. Acidic elements like vinegar, citrus or fermented toppings cut through this richness, making the meat feel less heavy on the taste buds. Likewise, spice, especially from pepper or chili, adds a hint that complements the deep, savory flavors of the meat. This is where mustard comes in as the ultimate pairing: its natural sharpness from mustard seeds and acid-based vinegar cleanses the taste buds.
Sweets: Pork has a sweetish side flavour, which is why it goes so well with fruit and sweet sauces. Apples are a classic pairing with pork for this very reason, but many fruits, especially those with a slightly sour flavour, can be perfect. The sweetness of the fruit complements the savoury notes of the meat, creating a harmonious flavour.
