How To Cook Pork Chops

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

Download

First Name*

Last Name*

Email*

Phone*

Program of Interest*

Diploma in Culinary Arts & Operations Diploma in Professional Pastry Arts Diploma in Food Entrepreneurship Diploma in Plant-Based Culinary Arts Diploma in Holistic Nutrition & Wellness Associate Degree in Culinary Arts Associate Degree in Baking & Pastry Associate Degree in Food Entrepreneurship Associate Degree in Plant-Based Culinary Arts Associate Degree in Holistic Nutrition & Wellness Associate Degree in Hospitality & Restaurant Ops Mgmt Not Sure

Download

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing compliance@escoffier.edu.

Learn how to cook pork chops with Chef Mark.

Pork Chop Recipe:

Ingredients
2, T bone or Porterhouse thick cut pork chops, about 1 inch in thickness
1 tsp. Sea salt
¼ tsp. freshly ground black pepper
2-3 Tbsp Olive oil
1 cup vegetable stock

Procedure
1. Heat a thick bottomed skillet over medium heat. Wash and dry the pork chops well.
2. Salt liberally both sides of the pork chops.
3. When the pan has preheated, add a couple of Tbsp. of oil to the skillet, when the oil starts to swirl add the pork to the pan.
4. Sear the pork until golden brown, for a couple of minutes on both sides. Avoid high heat as this will toughen the chops.
5. Pour out about half of the oil from the pan. Remove from the heat, and add 1 cup of vegetable stock. Be careful of hot liquids in the pan.
6. Cover the chops and place in the oven at 350oF for about 8 minutes.
7. Check the internal temperature until the chops have reached about 140 – 145 on your instant read thermometer.
8. Check the temperature after 5 minutes – as there is no way to say how long this will take. The cooking time depends on the thickness of the meat, how much it was seared.
9. The meat will continue to increase in temperature for a few minutes after being removed from the oven, and will rise about another 5-8 degrees.
10. When ready to serve sprinkle the ground black pepper over all.