“What’s for dinner tonight?” is the BIG question that I hear every day! On a typical day, I’ll be asked this exact same question, for at least three times. I’ll be lucky if they’re not from the very same person each time! Yes, believe me, sometimes they’ll ask me “what’s for dinner” over and over again. I always wonder, is it that they forgot what I said earlier, or do they hope for a different answer the second, or third time around? Does this happen in your family too? Or am I the only lucky one out here?
One thing for sure, is that I can tell you what we’re having for dinner tonight: Umami Pan Seared Pork Chops! This dish is so easy to prepare and super delicious! Lately, I've been serving this dish at least once a week, and everyone loves it! Yes, these pork chops are that good!
These pork chops are golden brown and slightly crispy on the outside, juicy, tender and succulent on the inside. They are packed with wonderful umami flavors as well. These pork chops are the ultimate combination of sweet and savory flavors as well as contrast in texture. There are a few secrets to achieve all these wonderful characteristics and elements on these pork chops.
Here are the secrets:
1) Instead of using a regular marinading method, I use a combination of brinding and marinading method. As you can see from the video tutorial above, I added a cup of chicken broth in the brinding/marinading process. Thus, allows the moisture to penetrate deep into the pork chops and keeping the inside nice and moist.
2) I used both soy sauce and fish sauce in the marinade to enhance the umami flavors. If you’re not familiar with fish sauce, just keep in mind, don’t smell the fish sauce on it’s own. Just close your eyes, pinch your nose and dump it in! You’ll be happy that you did!
3) I take the pork chops out from the fridge an hour before cooking. Thus, allows the meat to come closer to the room temperature and the chops will cook more evenly.
4) I pad dry and dust the outside of the pork chops with corn starch. Thus, ensures a nice searing of the crust and seal in the moisture on the inside.
5) Do not overcook the pork chops! After all these hard works, you want to make sure they are at the prefer doneness. A meat thermometer should read 145F degree when inserted into the middle of the chops. My 1-inch thick chops always done at 7 minutes on medium heat.
6) Let them rest! After removing the chops from heat, always let the meat rest for at least 5 minutes before cutting into them. Thus, ensure the moisture inside the meat to redistribute, and minimized the juices from running out of the meat when you cut. So, never cut your meat when they are still piping hot!
I hope you enjoy today’s recipe, special tips, and video tutorial! Stay tuned for more yummy recipes and videos in future post. Don’t forget to subscribe to my Youtube channel here. That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.
Ingredients and Tools used:
Chicken bouillon powder (Click here for more information)
Blackberry preserves (Click here for more information)
Toasted sesame oil (Click here for more information)
White pepper powder (Click here for more information)
Garlic powder (Click here for more information)
Light soy sauce (Click here for more information)
Fish sauce (Click here for more information)
ShaoXing wine (Click here for more information)
Corn starch (Click here for more information)
Vegetable oil (Click here for more information)
Cast Iron Pan (Click here for more information)