Steakhouse Marinated, Pork Loin Chops
- 1 Whole Pork Loin
- Butcher's Twine
- 3 Tablespoons All American Steakhouse Blend, as needed
- 2 Tablespoons Coarse Kosher Salt, as needed
- Vegetable Oil, as needed
Cooking
- 1 Tablespoon Butter
- 1 Tablespoon Vegetable Oil
Sauce
- 1/2 Cup Apple Brandy
- 1/4 Cup Heavy Whipping Cream
Ron's Note: When cutting the chops, I use a craving knife. The long blade lets me cut the slice with one easy cut, without using a lot of pressure on the blade (I keep it Razor Sharp). By all means do NOT use a short knife that you'll have to saw through the meat. It'll cause a real rough cut on the exposed side of each slice.
2. Tie the chops around their middle using butcher's twine. This will help make round chops. But, don't forget to cut the twine off when you're ready to serve them.
Ron's Note: When using Butcher's Twine, it's easy to use if you place it in a bowl. This will let you spool off as much twine as you need without seeing the whole spool roll all over the counter, or the floor!
3. Spice the Pork Chops, by first sprinkling on the American Steakhouse Blend, next the Kosher Salt, and finally drizzle with vegetable oil, and rub into the meat. Flip them over, and do it again, while making sure you've got some of the spice mixture covering the sides of the chops as well.
4. Cover with plastic wrap, and place the Pork chops in the refrigerator overnight.
5. To Cook:
Place the butter and oil into a pan, and turn the pan to a med low temperature to melt the butter. Place the chops in the pan and let them cook for 7-8 minutes, or so, without turning, or moving around. Flip them over, and let the other side cook.
After about 20 minutes, total, check the temperature with an instant read meat thermometer. You want to cook them to an internal temperature of 135 - 140 degrees, they'll go a little higher while they're resting. It's done, set them on a platter, and let them rest, covered, for about 10 minutes while you make the sauce. Don't forget to take the string off!
Ron's Note: When using an instant read meat thermometer, be sue to insert it into the side of the meat to get a good reading.
6. Make the sauce while the meat is resting. If the pan has more than a little bit of oil in it, drain most of it off before continuing. Turn the pan to high and add the brandy, being careful that it doesn't ignite. Reduce the brandy to a syrup, then add the cream. Reduce again until it thicken a little.