Perfect Pork Chops

Hi, I'm Josh Ozersky and you are watching eHow.com. I want to make a pork chop. Now I like the little thin pork chops but sometimes even I want to have the big, heavy, center cut loin pork chop. And whenever I do that because it doesn't have as much fat as I generally like, I take it and I brine it. These big pork chops here are emerging from a solution of two parts salt to one part sugar. So I am going to saute it in some very hot oil. Oil which I am going to flavor with a little bit of garlic. I'm putting more oils still on the pork chops themselves including the edges. Why? Because I want to have lots of salt and pepper. Salt being the most important thing in meat cookery. A little bit of pepper. Maybe I'll put a little bit of peperoncini here in this oil, make the oil a little hot. And then I'm going to put in the pork chop. Now you'll note I have three pork chops and one pan. Steam goes onto meats and makes them wet and wet things don't brown. Therefore there has to be lots of space for the steam to escape. And now I'm letting the oil do it's job. So what I'm going to do I'm going to let this go like lets say five to seven minutes. And I'm going to let the bottom get real crusted super brown, a beautiful mahogany from edge to edge. It doesn't matter if the inside is raw because I'm going to flip it and I'm going to put it in an oven. And then it's going to cook evenly and that's going to bring everything along. Alright now this oil is beginning to smoke so I'm going to flip it to bring the cold meat into contact and bring down the temperature. But just that brief period has basically given me the crust that I've been looking for here. Now of course the crust can't be complete without the side the fat getting directly on the heat itself. I'm not going to try to get the bottom of this super brown right now. I'm going to go in and put it in the oven and the pan is going to be hot so this side is going to be down. Right now while I'm actively working on this that's when I'm going to try to get the side nice and crusted. The time has come to put it into the, to put it into the oven. I'm going to let it sit in there for about I don't know six or seven minutes given how thick those were. Maybe not even that long. Then I'm going to take them out and let them rest for a couple of minutes and we are going to see how they look and what they taste like. Alright I took my pork chop out of the oven. I put it on the cutting board. Now I'm going to cut it. I'll pork chop up and put it on a plate. This is not complex cookery. I'll take a nice piece like this. Now look at that. That pork chop has got that slight pink color. Is that cause it's undercooked? No, no more then a ham is undercooked. It has that pinkness cause of it's a hammy cured quality. Lets take this piece of pork here alright. Now this piece of pork would terrify many Americans. They would say oh my God it's undercooked. It's not undercooked. When you touch it like this it feels firm, it's almost medium well in fact. There's just some slight trace of color. And that slight trace of color most of which is due to the curing is in fact the guarantor of so much flavor. So I am going to put this like this here. I'm going to dress this with a little good olive oil. A little salt. Just remember there's no salt on the inside. A little peperoncini. A little heat a little color. Bada bing, bada boom. And that's how you make a pork chop. I'm Josh Ozersky, thanks for watching. And check back again on eHow.com.