Oh, those dried out pork chops! Never again. Try this method of reverse searing for great flavor and caramelization. For two center-cut bone-in chops, combine 2 tablespoons of sugar and 2 tablespoons of fine sea salt. Mix and rub well into both sides of chops. Refrigerate on a rack over a baking sheet uncovered for eight hours or overnight.
When ready, bring chops to room temperature at least one hour before cooking, then preheat oven to 250 degrees and bake them until an internal temperature of 120 degrees is reached (about 30 minutes).
Remove from oven and heat 2 tablespoons of butter or oil in a large saucepan, and over high heat, sear the chops well on both sides. This should take about three minutes each side depending on how thick the chops are. I like mine cooked to between 145-150 degrees internally.
They will be nicely browned, flavorful and not dry.
For more great cooking tips from “Ciao Italia” host Mary Ann Esposito, check out our Fork Lift food blog on boston herald.com. There you’ll find her delicious recipe for hot cross buns — perfect to make ahead and freeze for Easter. Fellow blogger and Legal Sea Foods CEO Roger Berkowitz gives a shoutout to the benefits of apple cider vinegar, Chef Kevin Long shares his recipe for delectable salt and pepper calamari — one of the signature dishes on his Red Lantern menu, and Kerry Byrne has the lowdown on Dine Out Boston. Only on Fork Lift!
