Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes.
Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, mike's thick cut top loin pork chops over mashed potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is one of the most favored of current trending meals in the world. It's enjoyed by millions every day. It is easy, it's quick, it tastes delicious. They're nice and they look fantastic. Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is something that I've loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mike's thick cut top loin pork chops over mashed potatoes using 21 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:
- {Prepare of ● For The Meat.
- {Take of " Thick Cut Top Loin Chops [1 pound a piece].
- {Make ready of ● For The Brine.
- {Make ready of Water.
- {Make ready of Ice.
- {Get of Granulated Sugar.
- {Get of Kosher Salt.
- {Prepare of Fresh Garlic [left whole].
- {Make ready of Whole Pepper Corns.
- {Make ready of Dried Thyme.
- {Get of Thyme.
- {Prepare of ● For The Seasonings.
- {Prepare of Webers Steak & Chop Seasoning.
- {Prepare of Fresh Ground Black Pepper.
- {Make ready of Onion Powder.
- {Get of Garlic Powder.
- {Get of ● For The Sides.
- {Make ready of Homemade Mashed Potatoes.
- {Prepare of Homemade Pork Gravy [use pan drippings].
- {Take of Fresh Baked French Bread.
- {Take of Whipped Honey Or Cream Butter.
Steps to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:
- Two - 1 pound 2" thick Top Loin chops pictured. Fat trimmed..
- 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..
- Place brine in a plastic bowl. Allow brine to cool. Add ice to cool completely...
- Add chops in brine with additional ice if needed and refrigerate for 2 to 4 hours. Ideally you'll want your brine at 36°..
- Pull your chops rinse and pat dry. Season as desired. Allow chops to come to room temperature..
- Coat chops with oil and generously season all sides. Especially with fresh ground black pepper..
- Preheat oven to 350°..
- Using a cast iron skillet, heat it to a high searing heat..
- 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..
- Place hot skillet and chops in your 350° oven until chops have reached an internal temperature of 140°. Usually 8 to 10 minutes..
- 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..
- 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..
- Sliced Top Loin. Any juicy leftovers make for fantastic Sautéed Onion & Mushroom Sliders. Or, BBQ Sandwiches. Both on Brioche Buns..
- Enjoy!.
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