Thick Pork Chops - Cold Pan
Because pork chops can be dry has anyone heard that using a cold pan (reverse of searing) insures that the chops will stay moist? I like to finish chops in the oven after pan searing. Have you used this cold pan technique?
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8 Comments:
I never heard of it but then I only just heard of the "hot pan/cold oil" technique to prevent sticking and I've been cooking for 40 years...
smallblondemom at 10:02AM on 07/05/08
I think the idea is to start with a cold pan add 1 or 2 tbsp olive oil place the nearly room temperature thick chops in the pan to get a slow crust. Turn them over repeat half the time and place them in a 400 degree oven to finish cooking. The chops are suppose to keep their moisture and be dead ringer tender. I'm going to try this over the weekend and in the meantime come up with a complimentary condiment. Any suggestions?
With the price of food going up due to transportation cost I want to concentrate on less expensive cuts of meat.
dianeb at 12:26PM on 07/05/08
I do thick chops by searing over high heat and finishing in the oven. I think they'd get overcooked if I started in a cold pan.
chiff0nade at 1:02PM on 07/05/08
@chiffOnade Ditto I believe the technique is starting in a cold pan but putting high heat immediately afterwards. Can't recall where I read about this but the idea is to start cold, turn on high heat....sear....turn...put in a hot oven to finish. Suppose to stay really moist. I'm going to try it this week and get the result to post.
dianeb at 6:15PM on 07/05/08
I bet you read it in/on Cooks Illustrated: "Start with 1/2-inch-thick, bone-in rib chops. For juicy meat, place the chops in a cold pan over medium heat, then cover. Although starting meat in a cold pan sounds odd, if not downright weird, it makes quick-cooking a weeknight pork chop almost foolproof." It's the technique for 20 minute weeknight juicy pork chops.
Recipe/Technique i say try it..they've never steered me wrong yet...
Cary at 6:48PM on 07/06/08
i've bee using the Cooks Illustrated cold pan method for years. I tell it to anyone who'll listen, and now I even use it for steak. 6 minutes each side and I'm done. First side high flame, uncovered, the second side, low flame,covered.
Mich23 at 8:06PM on 07/06/08
Duh! You are absolutely right. I did read about that technique in my Test Kitchen Cookbook....and yes, it really works. Pork is so lean it makes sense that you should start slow and cold and build. Haven't tried it yet but will this week. Please @Mich23 let me know how the steak turn out compared to high heat on both sides. For me, I use the high heat to sear, turn the steaks, sear and place in a preheated oven to finish. It is perfect every time.
dianeb at 6:30PM on 07/07/08
If you have time, brining is the key to a fabulous thick cut chop. Put it in the brine prior to leaving the house going to work. Then cook it the way you prefer. Apples, celery, , even fresh sage in the brine liquid add a bunch of great flavor. YUM! Cooked on the Big Green Egg, they are fabulouis.
alpurv at 10:44AM on 07/09/08