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Old 01-29-2020, 08:46 AM   #1
Low Fence
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Default Steakhouse PORK chop with creamy shallot pan sauce & lemon green beans

Cooked this the other night and thought it was worth sharing. Can use pork chop, loin, backstrap. If you use a backstrap, cut it twice as thick as you normally would and then butterfly it to make it bigger... but still thin enough to cook correctly.

Take pork chop and use paper towels and dry it. As with all meat, take your time get it as dry as possible. Then use a fork and puncture the meat all over.

Season both sides with salt, then use as much steak seasoning as will stick to the meat on both sides. (Use your favorite)

Heat olive oil in a cast iron skillet medium-high and cook pork 4-6 minutes per side

Set aside on paper towel to absorb oil

Sauce:

In same skillet, wipe clean.

Heat another drizzle of olive oil
Add 2 medium shallots pealed and diced and sautť until lightly browned

Stir in 2 T beef stock concentrate and 1/3 cup of water

Bring to a simmer and cook until reduced (2-3 minutes)

Remove from heat and stir in 2 large tablespoons of sour cream

Season generously with pepper

Green beans:

Cover cookie sheet with foil and add fresh green beans with ends cut

Add olive oil and rub to ensure coverage

Generous salt and pepper

Cook 25-30 minutes @ 425

Once plated add squeeze of lemon and some lemon zest
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Old 01-29-2020, 09:13 AM   #2
oktx
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This is the second time I’ve read to dry the meat. What does this do?
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Old 01-29-2020, 09:27 AM   #3
Low Fence
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Moisture makes steam. Until the water/moisture is cooked off you are basically boiling the meat vs searing it. I do this with chicken, steak, deer any meat really. It really makes a big difference in finished product
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Old 01-29-2020, 09:35 AM   #4
oktx
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Quote:
Originally Posted by Low Fence View Post
Moisture makes steam. Until the water/moisture is cooked off you are basically boiling the meat vs searing it. I do this with chicken, steak, deer any meat really. It really makes a big difference in finished product
Makes sense. Iíve cooked a lot of meat and always thought I need that moisture there to hold the seasoning. Thank you
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Old 01-29-2020, 09:42 AM   #5
BlackHogDown
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Looks great, OP.

Quote:
Originally Posted by oktx View Post
This is the second time Iíve read to dry the meat. What does this do?
Like Andrew Zimmern always says... "Can't brown in the presence of moisture."
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Old 01-29-2020, 09:22 PM   #6
Longhorn95
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Looks like a Hello Fresh meal recipe based on the drizzle of oil lol.

Will definitely give it a try on a non-HF box night at my house.
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Old 01-31-2020, 09:58 PM   #7
Longhorn95
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Made the pork chops tonight. It was a hit.
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Old 02-19-2020, 09:28 AM   #8
SHSU18
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Will be making these soon
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Old 02-19-2020, 09:39 AM   #9
Colton
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This looks great
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Old 02-19-2020, 09:50 AM   #10
progolferv1
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Looks great
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Old 02-23-2020, 09:35 PM   #11
Texanbychoice
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Good
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Old 02-23-2020, 09:39 PM   #12
150class
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Tagged
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Old 02-23-2020, 09:41 PM   #13
panhandlehunter
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Looks great and I’m sure it is, but who orders a pork chop at a steakhouse? Lol
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Old 02-24-2020, 12:34 PM   #14
Low Fence
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Lol. It’s in reference to the seasoning used
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Old 02-24-2020, 01:10 PM   #15
Gclyde28
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Quote:
Originally Posted by panhandlehunter View Post
Looks great and Iím sure it is, but who orders a pork chop at a steakhouse? Lol
Guessing you've never been to a Perry's Steakhouse for lunch on a Friday?
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