Step 2: Brown Porkchops

Heat your heavy fry pan, and grease with a bit of butter, lard, or neutral oil.

I used a big cast iron pan, which is really perfect for this job. A stainless steel pan will be fine as well, but stay away from non-stick pans - you really want some of that nice fond (Maillard reaction browning product) to stick and hang out in the pan for later.

Since raw supermarket pork can be suspicious, here's my stay-clean handling technique:
Designate one hand to get covered in pork (preferably your non-dominant hand) and the other to stay clean and handle the seasonings. Pick up a porkchop, and sprinkle one side with salt (or season salt), pepper, and a bit of cornstarch. Rub the cornstarch around with your meat-covered thumb, then place the porkchop seasoned-side down in your pan. Repeat with more porkchops, tiling them to fit the surface of your pan.

Now that they're safely in the pan, sprinkle the exposed unseasoned side of the porkchops and use your meat-covered hand to rub it in.

Wash hands, then grab the tongs and flip the porkchops when they're starting to brown. You're not cooking them through (there's an oven stage for that), just producing a nice tasty brown surface on each face.

When you've browned both sides, transfer the chops to a baking dish and repeat the process with more porkchops. This shouldn't take too long, so it's fine to just keep them sitting on the counter as you continue cooking. Cover with foil if you need to keep flies, fingers, or pet noses away.
I want to try this with French Onion Soup.
I'm currently cooking this :-) I didn't know you can caramelize onions (that's what I'm currently trying to do) so I just did some research and it seems it will take a little longer than I thought... Well, as long as it tastes good in the end... And it looks tasty so I'm positive! :-) Will tell you how it tasted once I'm done.
So, just finished and ate after nearly 3.5 hours and I liked it. It turned out that you're right about not having enough onions, they merely covered the porkchops. I'll probably make caramelized onions again and use them for different things.
You should just have to cook them until they soften up and start to turn translucent. When you add the water and put them in the oven they will soften up a lot more.
I came home from work today and didn't know what to make for dinner, there were 2 pork chops in the fridge so I hopped on the PC and went to Instructables for an idea.<br><br>This was the first one that came up and all I can say is THANK YOU! I'm on a low carb diet and used approx 1 tsp per chop and they browned up nice (cast iron FTW!). Then I put in approx 1 tsp of flower with my whole sweet yellow onion and about 2 cups of water. <br><br>I made it a little soup-ier than yours but I took the foil off with 25 min to go so that it would thicken up.<br><br>When it was done I took it out to cool and put in some asparagus on a pan with a drizzle of oil, kosher salt, and Worcestershire sauce. Broiled that on HI for 5 minutes.<br><br>When it all came together the salty asparagus with the sweet onion sauce and pork it was AMAZING! Thank you so much for making my dinner great!
This looks awesome, got to do it! What is a handful of garlic? and where does it go? on the meat, or in the onion gravy? Thanks. Cman<br />
Great recipe. I have sliced a pork loin and done it this way. so that I get sandwich steaks. I think I know what is for dinner tomorrow.
This looks delicious. My mouth is watering. Thanks for sharing!
One of my favorites! Cman
That looks so darn tasty... Put pork on your fork!
Remember, porkchops need to be cooked until they are white all the way through to be good.
Brining or marinating in something acidic will keep the meat pinkish in the middle even though it is fully cooked.
You actually want to rely on temperature, not color, and it's a combination of temperature and cook time - you can actually serve domestic pork pink if you hold it at the right temperature for a long enough period of time. In this case we're cooking until it falls apart, and it will have been heated well beyond any concern for pathogens.
These look amazing. Plus, I am now reminded that I need to buy a cast iron skillet. :D
They really are excellent! It's a modification of a recipe my mom used, and I just can't get enough of them. Let me know how it goes. Also, re: cast iron skillets, be sure to get one of the pre-seasoned ones. I believe Lodge does this, and Cook's Illustrated had great things to say about them. Much easier than seasoning a skillet yourself.

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