How to Make Homemade Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes

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The ingredients needed to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:

1. Make ready ● For The Meat
2. Take 2-2 " Thick Cut Top Loin Chops [1 pound a piece]
3. Prepare ● For The Brine
4. Make ready 3 Cups Water
5. Prepare 4 Cups Ice
6. Make ready 1/2 Cup Granulated Sugar
7. Get 1/3 Cup Kosher Salt
8. Make ready 6 Cloves Fresh Garlic [left whole]
9. Take 1 tbsp Whole Pepper Corns
10. Take 1 tsp Dried Thyme
11. Take 1 tsp Thyme
12. Prepare ● For The Seasonings
13. Prepare to taste Webers Steak & Chop Seasoning
14. Make ready to taste Fresh Ground Black Pepper
15. Get to taste Onion Powder
16. Make ready to taste Garlic Powder
17. Take ● For The Sides
18. Prepare as needed Homemade Mashed Potatoes
19. Take as needed Homemade Pork Gravy [use pan drippings]
20. Get as needed Fresh Baked French Bread
21. Make ready as needed Whipped Honey Or Cream Butter

With this application you will not run out of ideas for Mikes Thick Cut Top Loin Pork Chops Over Mashed Potatoes Mashed Potatoes Topped With Sautee Spinachsweet Corns Mashed Potatoes and more. Meanwhile, make the potatoes: Place potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Other names: Center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, top-loin chop. How to cook it: Cook boneless pork chops the same way as rib or loin chops — grilling, broiling, or sear-roasting.

Steps to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:

1. Two - 1 pound 2" thick Top Loin chops pictured. Fat trimmed.
2. 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.
3. Place brine in a plastic bowl. Allow brine to cool. Add ice to cool completely..
4. Add chops in brine with additional ice if needed and refrigerate for 2 to 4 hours. Ideally you'll want your brine at 36°.
5. Pull your chops rinse and pat dry. Season as desired. Allow chops to come to room temperature.
6. Coat chops with oil and generously season all sides. Especially with fresh ground black pepper.
7. Preheat oven to 350°.
8. Using a cast iron skillet, heat it to a high searing heat.
9. 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.
10. Place hot skillet and chops in your 350° oven until chops have reached an internal temperature of 140°. Usually 8 to 10 minutes.
11. 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.
12. 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.
13. Sliced Top Loin. Any juicy leftovers make for fantastic Sautéed Onion & Mushroom Sliders. Or, BBQ Sandwiches. Both on Brioche Buns.
14. Enjoy!

Other names: Center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, top-loin chop. How to cook it: Cook boneless pork chops the same way as rib or loin chops — grilling, broiling, or sear-roasting. It is highly recommended that boneless pork chops are. Top pork chops with onions, sweet potatoes, and apples. The pork really soaked in the flavor since it was sandwiched between the onion and apples(used golden delicious, by the way, sliced thick, and the texture was perfect).

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