Coupon Clipper: Real Thin Pork Chops

We thought we’d run away with some bulk passover deals, but the opposite actually seemed to be the case. It was all about pork this week. Whether it was hunks of pork shoulder or spiral hams, it was a swine lovers delight. Fresh on the front of C-Town's specials was one we couldn’t look past, even though we kind of wanted to. Pork chops for $1.79.

We’ve got nothing against pork chops--big and juicy ones can battle a nice steak--but the little ones that dry out before they’ve been flipped have to be very cheap before we bat an eye, especially when the deal was for a family pack with more of these than we could stuff down in a week. But the price was perfect, and all we needed now was a technique to make them palatable.

The little trick we’ve found was pulled from Cooks Illustrated and it all starts with a cold pan. Salt and pepper the chops like normal, and then sprinkle a teaspoon of sugar on one side. Pour a tablespoon of oil in a pan, and place the chops sugar side down into the pan.

Only after the chops are set in the pan is the heat turned to medium. Cook for 4-5 minutes, flip, turn the heat down to low, and cover. Cook for another 4 minutes and then pull.

It can get much more complicated, but that's why you'll have all those chops to experiment with. What's your favorite?

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Nick Kindelsperger in Food on April 3, 2007 1:19 PM

Comments [rss]

oink

fried with some adobo and topped off with a creamy mayo/ketchup dressing.. yum!

Sis

We sprinkle them with garlic salt and red pepper flakes. Place them on a pan with a little sliver of butter on the top and bake them in the oven at 350 until done. Yumm!

Brightliner

Listen to Alton Brown: Today's pork must be brined before cooking. It's the easiest way to a moist, tender chop.

marah

reasonable to generous amt of seasoning salt on each side. real hot pan. about 3 minutes on each side. serve w/ apple sauce, if desired. mmmmm. delicious, cheap, and quick. and atkinsed..

sniffnyc

Cut em off the bone, pound them even thinner. dust with flour, egg wash and a coating of panko tossed with seasoned farofa straight outta the package to compensate for their lack of porkiness from a bland feedlot diet. pan fry in a little bit of oil just a few minutes per side until golden brown. Serve with a squeeze of lemon. like a weiner schnitzel or a milanese but porky. yum.