“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)
Umami Pan Seared Pork Chops (鮮味香煎豬排):
Makes: 8 servings
8 (1-inch thick) pork loin chops
1 cup chicken broth
2 tablespoons blackberry preserves
1 teaspoon chicken bouillon powder
1 tablespoon sugar
1 teaspoon kosher salt
1/8 teaspoon white pepper powder
1 teaspoon toasted sesame oil
1/2 teaspoon garlic powder
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 teaspoon ShaoXing wine
2 tablespoons corn starch
1 tablespoon vegetable oil
In a measuring cup, mix chicken broth, blackberry preserves, chicken powder, sugar, salt, white pepper, sesame oil, garlic powder, soy sauce, fish sauce and ShaoXing together until incorporated. Place pork chops in a large Ziploc bag and pour the marinade/brine into the bag.
Gently press the bag to remove excess air and seal it. Place the bag into a large bowl and refrigerate overnight.
Next day, take the pork chop out on the counter 1 hour before cooking. Thus, take the chills off the pork chops so that they cook more evenly.
When ready to cook, take the pork chops out from the marinade and gently pat dry on clean kitchen paper towels. Place pork chops on a board in 1 layer.
Sprinkle 1 tablespoon of corn starch on one side of the chops, gently spread the corn starch evenly and flip to the other side. Sprinkle the remaining 1 tablespoon of corn starch on the other side. Spread evenly and shake off excess corn starch.
Heat a large skillet over medium heat and add the vegetable oil. When pan is hot, add the pork chops into the pan. Cook in 2 batched and do not crowd the pan so the chop can get a nice sear.
Cook the first side for 4 minutes, flip once and cook the 2nd side for additional 3 minutes. The internal temperature should be at least 145F degree. Transfer to a serving plate and let the pork chop rest for at least 5 minutes before serving. Cook the remaining pork chops in the same pan. Enjoy!