Double Cut Pork Chops with Korean BBQ Glaze
Double Cut Pork Chops with Korean BBQ Glaze
A thick cut of pork is easier to cook through without drying it out too much so if dry pork chops have been a problem for you in the past this could be the answer for you. These chops are moist and flavorful with a spicy Korean BBQ sauce and what's nice for me is that they are cooked indoors. It's getting pretty cold here in North Central Oregon and outdoor BBQ's will have to wait for a few months.
Sear these beauties in an oven safe pan on the stove top then finish them off in the oven for great caramelization and flavor!
My husband had never had a double cut pork chop before and was very curious as to what the attraction was. I'm pleased to report that the mystery has since been revealed!The results are juicy and tender.
I found French pork racks on special at our Fred Meyer recently at a great price and thought this was a good day to make some double cut pork chops!
This was a beautiful cut of meat as it was but I was really interested in taking the mystery out of the double cut pork chop so I cut it in half. One of the great things about doing this is that I increased the surface area of the meat for seasoning and caramelizing. That equals more flavor. Yum!
Now that I had my double cut pork chops, I rubbed them with a few tablespoons of BBQ rub and let them come to room temperature over the next 30 minutes.
I started preheating the oven to 400 degrees and a cast iron skillet over medium high heat until it was very hot. I added a teaspoon of oil to the skillet after it was preheated and then immediately started to sear the chops for 6 minutes on each side. Then I started turning them around on their edges to get them seared too. It took about one minute per side.
After both sides and all the edges were seared, I liberally coated the top of the chops with the Korean BBQ sauce then placed the whole pan in the preheated oven with the rack placed in the middle.
Over the next 15 minutes I turned and basted the pork chops with the Korean BBQ sauce twice.
After 15 minutes I checked the temperature of the chops and the smaller one registered almost 145 degrees but the other was not quite there. I removed the more done chop to the serving platter, covering it with foil ,and placed the less done chop back in the oven for a few more minutes.
After this slightly larger chop registered 145 degrees, I placed it with the first chop on the serving platter and covered them both with foil for 10 minutes, then it was time to serve!
They were absolutely gorgeous and my husband finally got his first taste of a double cut pork chop.
I served it with some very simple sides of roasted potatoes and sauteed Swiss chard with garlic and chilies.
After cutting into them they were perfectly done, moist and flavorful!
If you've never tried a double cut pork chop I hope you get too soon.
Cheers!
Melisa
Double Cut Pork Chops with Korean BBQ Glaze
Ingredients
One (four bone) French Pork Rack or two double cut pork chops
1 tablespoon BBQ Rub of your choice
1 teaspoon vegetable oil
1 cup Korean BBQ Sauce
For an easy home made sauce, try my recipe for
Method
Cut the French Pork Rack into two double cut pork chops if necessary.
Rub the chops with your BBQ Rub of choice then allow the chops to come to room temperature over the next 30 minutes.
Start preheating an oven to 400 degrees.
Heat a cast iron or similar oven proof skillet to medium high heat on the stove top until very hot. Add a teaspoon of oil and pan sear the pork chops for 6 minutes on each side. Rotate the chops around until all the edges have been seared about 1 minute per side.
Baste the top of the chops with a thick coating of Korean BBQ Sauce and then carefully place the hot pan and chops into the preheated oven and roast for 10-15 minutes until a thermometer placed in the thickest part of the chop registers 145 degrees. Turn and baste the chops a few times while roasting to glaze the chops.
Remove the pan from the oven when the pork chops reach 145 degrees and place the chops on a serving platter or cutting board to rest covered with foil for at least 10 minutes before serving.
