Recipe of Favorite Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes

Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Quick Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes estimated approx 15 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes using 21 ingredients and 14 steps. Here is how you cook it.

Juicy, 2" thick, pan seared then oven baked, succulent boneless Top Loin Pork Chops. AKA, "New York Pork Chops," or, "Center Cut Chops." If you're craving chops - this is one of the tastiest cuts you'll purchase! Excelent work kiddos!

Ingredients and spices that need to be Prepare to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:

1. ● For The Meat
2. 2-2 " Thick Cut Top Loin Chops [1 pound a piece]
3. ● For The Brine
4. 3 Cups Water
5. 4 Cups Ice
6. 1/2 Cup Granulated Sugar
7. 1/3 Cup Kosher Salt
8. 6 Cloves Fresh Garlic [left whole]
9. 1 tbsp Whole Pepper Corns
10. 1 tsp Dried Thyme
11. 1 tsp Thyme
12. ● For The Seasonings
13. to taste Webers Steak & Chop Seasoning
14. to taste Fresh Ground Black Pepper
15. to taste Onion Powder
16. to taste Garlic Powder
17. ● For The Sides
18. as needed Homemade Mashed Potatoes
19. as needed Homemade Pork Gravy [use pan drippings]
20. as needed Fresh Baked French Bread
21. as needed Whipped Honey Or Cream Butter

Instructions to make to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes

1. Two - 1 pound 2" thick Top Loin chops pictured. Fat trimmed.
2. 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.
3. Place brine in a plastic bowl. Allow brine to cool. Add ice to cool completely..
4. Add chops in brine with additional ice if needed and refrigerate for 2 to 4 hours. Ideally you'll want your brine at 36°.
5. Pull your chops rinse and pat dry. Season as desired. Allow chops to come to room temperature.
6. Coat chops with oil and generously season all sides. Especially with fresh ground black pepper.
7. Preheat oven to 350°.
8. Using a cast iron skillet, heat it to a high searing heat.
9. 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.
10. Place hot skillet and chops in your 350° oven until chops have reached an internal temperature of 140°. Usually 8 to 10 minutes.
11. 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.
12. 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.
13. Sliced Top Loin. Any juicy leftovers make for fantastic Sautéed Onion & Mushroom Sliders. Or, BBQ Sandwiches. Both on Brioche Buns.
14. Enjoy!

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