{"id":6903,"date":"2020-10-06T07:24:00","date_gmt":"2020-10-06T07:24:00","guid":{"rendered":"https:\/\/bonkerz4food.com\/?p=6903"},"modified":"2021-03-24T16:07:43","modified_gmt":"2021-03-24T23:07:43","slug":"seared-pork-chops","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/10\/06\/seared-pork-chops\/","title":{"rendered":"Seared Pork Chops"},"content":{"rendered":"\n

Seared Pork Chops make a quick and flavorful dinner especially when paired with our Red Cabbage with Apples<\/a>. You can cook this meal and get it on the table in under twenty minutes, making it a perfect weeknight meal.<\/p>\n\n\n\n

Just sprinkle the pork chops with lots of Montreal Steak Seasoning and sear them in a hot skillet. Montreal Steak Seasoning is one of our go-to seasoning blends. It contains salt, lots of pepper (both black and red), garlic, onion and a little paprika. We like to add it to our steak and pork for a nice peppery kick.<\/p>\n\n\n\n

Bone-in, Thick Cut Chops are our cut of choice for Seared Pork Chops<\/h2>\n\n\n\n

Joe uses bone-in, thick cut pork chops for this recipe. The bone adds so much flavor to the chop. Purchasing good quality meat is essential. It is the star of the show, so you’ll want the best that you can afford.<\/p>\n\n\n\n

Cook your Pork to Medium (Its ok)<\/h2>\n\n\n\n

Joe and I like our pork chops cooked to medium, a little pink in the middle. That way they are still juicy and delicious. I can’t tell you how much I hate tough, overcooked pork chops. Back in the day, everyone overcooked their pork to kill a bacteria called trichinosis. But times have changed and, fortunately, pork is not likely to have trichinosis in it anymore! <\/p>\n\n\n\n

But, Joe’s mom still likes her pork cooked to well done. The reality is you can cook your pork almost any way you like it, but you don’t have to cook it to well done anymore. According to the National Pork Board<\/a> the acceptable cooked temperature for pork is 145-160F.<\/p>\n\n\n\n

Try your Pork Chops with Cabbage and Apples<\/h2>\n\n\n\n

Joe grew up in Milwaukee, where there are lots of Sicilians, but also quite a few Germans and Poles. Pork, cabbage and apples are a classic combination that is very common place in Milwaukee and through out the Midwest. It’s hearty, comforting and feels like it should be served with a frosty mug of beer!<\/p>\n\n\n

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Seared Pork Chops<\/h2>\n\n
\n \t\t \t\t\tRecipe by Joe Sanfelippo<\/span>\n \t\t\n
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