Tender and Savory Classic Pork Chops with a Golden Crust
A Go-To 22-Minute Comfort Meal with a Medium Spicy and Sweet Glow
What makes these the most reliable pork chops? The secret to a mistake-proof pork dinner is the "Room-Temp" technique and the "Aromatic-Basting" method combined with Blazing Citrus Medium. Unlike dry or chalky chops, our method involves letting the meat sit out for 20 minutes to ensure even heat penetration and prevent the fibers from seizing. By whisking our vinegar-free Blazing Citrus Medium into the butter-garlic baste, you add a Medium Spicy and Sweet profile (6/10 Heat) that uses organic grapefruit juice to cut through the richness of the pork without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus | Medium (6/10) - Medium Spicy & Sweet
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 310
Protein: 34g
Carbs: 1g
Fat: 18g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 center-cut bone-in pork chops (approximately 1 inch (2.5 cm) thick)
1 tsp (5 g) kosher salt
1/2 tsp (2 g) freshly cracked black pepper
2 tbsp (30 ml) avocado oil
3 tbsp (45 g) unsalted butter
3 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
2 tbsp (30 ml) Blazing Citrus Medium Sauce
Ingredient Spotlight: Bone-In Pork Chops
Choosing bone-in chops over boneless is vital for this recipe because the bone acts as an insulator, slowing down the cooking process of the meat closest to it. This helps prevent the meat from toughening up before the exterior is properly browned. Additionally, the bone helps the meat retain its shape and provides a richer flavor to the pan sauce during the basting process.
Heat It Up with Eleven Eleven Sauce. For those who crave a more dynamic flavor profile, adding a flavorful hot sauce for weeknight meals is the perfect way to elevate this dish. Blazing Citrus Medium Hot Sauce provides a balanced kick that cuts through the richness of the butter-basted pork. Simply whisk the sauce into the melted butter in the pan during the final two minutes of cooking to create a spicy, citrus-infused glaze that coats the meat beautifully.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Remove the pork chops from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat each chop extremely dry with paper towels on both sides. Pro-Tip: Moisture is the enemy of a good sear; if the meat is damp, it will steam rather than brown, resulting in a grey exterior instead of a golden crust.
Season both sides of the chops generously with salt and pepper. Heat the oil in a large black cast iron skillet over medium-high heat until the oil is shimmering.
Place the pork chops in the skillet, laying them away from you to avoid oil splatters. Sear for 3 to 5 minutes without moving them until a deep golden-brown crust has formed.
Flip the chops over. Immediately add the butter, smashed garlic, and herb sprigs to the pan. Pro-Tip: Tilting the pan slightly allows the melting butter to pool with the garlic and herbs, creating an aromatic basting liquid that you should spoon over the chops repeatedly.
Pour the Blazing Citrus Medium into the bubbling butter now. Continue to cook for another 3 to 5 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the chops from the pan and let them rest on a warm plate for at least 5 minutes before serving.
Tips & Variations
Achieve a Better Crust: To get a professional-grade sear, avoid crowding the pan. If your skillet isn't large enough to fit four chops comfortably with space between them, cook them in two batches. Crowding the pan drops the temperature of the iron too quickly, which causes the meat to release juices and boil in its own liquid rather than searing.
Perfect Doneness: Use an instant-read meat thermometer to take the guesswork out of the process. Pull the pork chops off the heat when they reach 140°F (60°C), as the carryover cooking during the resting period will bring them to the USDA-recommended 145°F (63°C). This prevents the common mistake of leaving the meat on the heat until it is "done," which leads to a dry and chalky texture.
Regional Swap (Mexican-style): Transform this into a vibrant Latin-inspired dish by replacing the rosemary and thyme with dried oregano and a squeeze of fresh lime juice. Serve the seared chops with a side of coriander (cilantro) lime rice and use the Blazing Citrus sauce as a finishing drizzle to highlight the bright acidity of the meal.
Make it Dairy-Free: If you need to avoid butter, you can achieve a similar basting effect by using a high-quality extra virgin olive oil. While the flavor will be less creamy, the olive oil will carry the flavors of the garlic and herbs effectively and provide a heart-healthy alternative that still produces a luxurious mouthfeel.
Other Users Suggest
Replacing: Salt and pepper seasoning.
New Measurement: 1 tbsp (15 ml) of smoked paprika and onion powder blend.
Why: Adds a deeper, smoky flavor profile that mimics the taste of outdoor grilling even when cooking indoors.
Replacing: Butter basting.
New Measurement: 1/4 cup (60 ml) chicken stock.
Why: Lowering the fat content while still creating a moist environment and a light pan sauce for the meat.
Storage, Reheat & Freeze
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a skillet over medium-low heat with a splash of water or broth to prevent the meat from drying out.
Freeze: Cooked pork chops can be frozen in a vacuum-sealed bag for up to 2 months; thaw in the fridge overnight before reheating.
People Also Ask
Why should I choose bone-in pork chops? Bone-in chops are vital for this recipe because the bone acts as a natural insulator. This slows down the cooking process of the meat closest to it, preventing the chop from toughening up before the exterior has achieved a proper golden-brown sear. It also helps the meat retain its shape and provides a deeper flavor to the pan sauce.
How do I get a professional-grade crust on my pork? The secret is dryness. Moisture is the enemy of a good sear; if the meat is damp, it will steam rather than brown. Pat your chops extremely dry with paper towels on both sides before seasoning. Additionally, avoid crowding the pan, as this drops the temperature and causes the meat to boil in its own juices.
Why use a citrus-based hot sauce for basting? Standard vinegar-based sauces can be too harsh for the delicate flavor of pork. Blazing Citrus Medium is 100% vinegar-free, using organic grapefruit juice. This adds a "Medium Spicy and Sweet" complexity that balances the savory garlic and herbs, creating a bright, clean finish that lifts the entire dish.
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