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The ingredients needed to prepare Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:
- Get ● For The Meat
- You need 2-2 " Thick Cut Top Loin Chops [1 pound a piece]
- Use ● For The Brine
- You need 3 Cups Water
- Provide 4 Cups Ice
- Prepare 1/2 Cup Granulated Sugar
- Use 1/3 Cup Kosher Salt
- Use 6 Cloves Fresh Garlic [left whole]
- Prepare 1 tbsp Whole Pepper Corns
- Provide 1 tsp Dried Thyme
- You need 1 tsp Thyme
- Provide ● For The Seasonings
- Prepare to taste Webers Steak & Chop Seasoning
- Use to taste Fresh Ground Black Pepper
- Use to taste Onion Powder
- Get to taste Garlic Powder
- Get ● For The Sides
- Get as needed Homemade Mashed Potatoes
- Prepare as needed Homemade Pork Gravy [use pan drippings]
- Use as needed Fresh Baked French Bread
- You need as needed Whipped Honey Or Cream Butter
Instructions to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:
- Two - 1 pound 2" thick Top Loin chops pictured. Fat trimmed.
- Create your brine. Add everything in the ● Brine Section [except ice] in a pot and bring to a boil. Stir until sugar, salt and seasonings are fully dissolved.
- Place brine in a plastic bowl. Allow brine to cool. Add ice to cool completely..
- Add chops in brine with additional ice if needed and refrigerate for 2 to 4 hours. Ideally you'll want your brine at 36°.
- Pull your chops rinse and pat dry. Season as desired. Allow chops to come to room temperature.
- Coat chops with oil and generously season all sides. Especially with fresh ground black pepper.
- Preheat oven to 350°.
- Using a cast iron skillet, heat it to a high searing heat.
- Sear your chops on all sides. About 2 1/2 minutes on each side. Try not to flip too early. You want a solid char on your meat.
- Place hot skillet and chops in your 350° oven until chops have reached an internal temperature of 140°. Usually 8 to 10 minutes.
- Do not cut in to meat to check for doneness. You'll only release all its natural juices. Simply use a digital thermometer. Be careful to not overcook. Otherwise you'll have dry chops.
- Once at 140° - pull from oven and allow pork to rest out of skillet for 5 minutes. Serve on personalized cast iron skillets over mashed or, to the side of baked potatoes. Fresh baked French bread and a chilly acidic salad to cut the richness of the pork are also great ideas. I have several chilly, crispy, citrus acid based salad recipes under my profile if you're interested.
- Sliced Top Loin. Any juicy leftovers make for fantastic Sautéed Onion & Mushroom Sliders. Or, BBQ Sandwiches. Both on Brioche Buns.
- Enjoy!
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