Rotisserie Seasoned Pork Chops using our special blend of Rotisserie Seasoning. Seared in Rendered Fat for a beautiful charred crust formation. We got a unique Thin Rotisserie Pan Sauce that can be served over top or on the side for a dip, with or without an egg on top. The pan sauce can also be used to create a braised Rotisserie Pork Chop for a meal where no knife is needed, just the fork and tender pork.
This recipe uses a JAH Product: Rotisserie Seasoning ~ Juicy Chicken Delight!
Rotisserie Seasoned Pork Chops Ingredients
1/2 inch Bone-in Pork Chops & Rotisserie Seasoning.
Pork Chops
Use 1/2 inch Bone-in Pork Chops, preferably fatty pieces so that you can trim away the fatty edges and chop to render in the pan. The pork fat will render out fat and go crispy brown. Leaving you with a layer of fat for searing and already hot and ready for the pork chops.
How much Rotisserie Seasoning
Generously season the Pork Chops. The Salt is so incredibly balanced, that you really can’t over do it. In fact, you can season the Pork Chops well and add more seasoning to cover light spots while searing, which is recommended.
If you want to enhance it or bring out the flavors more, use a light seasoning of Salt & Pepper before seasoning with Rotisserie Seasoning.
Let the Seasoning Work
The best result are achieved when the Pork Chops are seasoned ahead of time and refrigerated until ready to cook. This can be done the night before or first thing in the morning. This allows the Rotisserie Seasoning to get in deep and flavor the meat. Remove the Pork Chops to rest on the counter about 30 minutes before you plan on cooking them.
Salt & Pepper Blend
This is the Salt & Pepper blend used across JAHZKITCHEN and is a combination of Salt, Black Pepper & White Pepper. This can be used lightly to help elevate the flavors a bit more. Simply combine the Salt & Pepper ingredients together and season your pork chops lightly before seasoning with Rotisserie Seasoning.
Salt & Pepper ingredients
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
How to cook Rotisserie Seasoned Pork Chops
We’ve listed the various ways that you can cook Rotisserie Seasoned Pork depending on your cut, and time you want to put in. Whether it’s just a quick meal you want, or dedicated time to get tender pork chops with a slow cook, we’ve got you covered.
Seared Rotisserie Seasoned Pork Chops
The searing cook method is best for leaner loin chops or Boneless Pork Chops seared to the ideal internal temp, or bone in Pork chops at about 1/2 inch or thinner. When searing, ensure you use enough fat to coat the bottom of the Pan. Set over medium heat and let it get hot.
Rendered Fat for searing
This is an optional step, and instead you can just use lard or neutral oil to sear the pork chops. Rendering out the fat however is better for a few good reasons.
- It’s Free: All the fat needed is right there on the meat. You just need to trim it off and render it out. No need to buy fats for searing, it comes with the meat.
- Better Flavor: Rendering out the fat from any cut of meat and using that as the searing fat is going to offer far better flavor than anything else.
- Prevents Curling: There is connective tissue between the fat and meat that when exposed to heat causes the meat to curl up. Slicing the fat off, including the connective membrane, is a way of preventing the meat from curling. Another way is to make small slits on the outside edge of the meat.
- Crackling: The Crackling can be discarded or eaten as a snack with salt & pepper to season. Crackling is rich in protein, collagen and healthy fats, which promotes good collagen formation within the body.
- There are more reason than listed above. But these few reasons alone, once you adopt this method of providing the fat for your seared meats, is just all around better. Check out the post on Rendered Fat, which goes into more details and why you may want to start, as well as how to do it.
Rotisserie Pork Sear Times
Internal temp should be 145F or higher. Followed by a 5-minute rest, adjust as you see fit. Set the heat to medium with enough fat to cover the bottom of the pan and let it get hot.
- Sear for 2–3 minutes per side if previously cooked in the oven at 300F for 15-20 minutes.
- Else, sear 3 minutes per side, then do another 2 minutes per side.
Reverse Seared
Revere searing is such a superior way of searing any kind of meats, really. It’s because of the dry heat softening the fat, that once the warmed through meat and softened fat hit the hot skillet creates a beautiful sear and color.
For this recipe, the pork only goes into the oven for 15–20 minutes at 300F. During the last 3–5 minutes, the pan is heated up over medium heat to prepare for searing. Pork Chops removed and straight to the hot pan to sear.
Braised Rotisserie Pork Chops
The Braised Rotisserie Pork Chops uses the Rotisserie Dipping Sauce with an added 1 Cup of Water. Braised at 300F for 45 minutes to 1 hour, while covered. Plated to rest and the Sauce drizzled over top. Use fatty cuts, bone in, for this technique.
While the pan I used was on the bigger side, your really want a pan just large enought to fit the pork chops. The Sauce was already good for drizzling over the Pork Chops. But in some cases you may have to empty the sauce out into a pan and reduce a bit.
Seared and Seasoned Late
This method uses the Rotisserie seasoning as an outside seasoning instead of penetrating into the meat. While the Rotisserie Seasoning does hold up to heat pretty good. This method minimizes the heat applied to the seasoning, producing a very good clean sear and a well seasoned exterior. It’s ideal for thick Pork Chops or otherwise long searing times where you can hit the target internal temp and then season the Pork Chops.
Season the Pork Chops with Salt & Pepper and sear in a skillet over medium to medium high heat until done, with enough oil to coat the bottom of the pan. Then Season the Pork Chops with Rotisserie Seasoning and sear about 30 seconds to a minute more on each side, just for a kiss of heat with the Rotisserie Seasoning.
Rest the Pork Chops
Set the Pork Chops aside or plate them, but let them rest for about 5 minutes, before serving. This allows the pork chops to cool down and reabsorb the juices.
Rotisserie Dipping Sauce
This is a wonderful and simple pan sauce that is made up in about 5 minutes and can be ladled over the pork chops or served in small dipping bowls to dip your bite size Rotisserie Seasoned Pork Chops into.
Combine the ingredients together for the pan sauce into a bowl and set aside. Add it to the pan after searing the pork chops and bring to a boil while whisking. Once boiling, shut the heat off and leave it there until ready to use.
Rotisserie Dipping Sauce Ingredients
- 1 C Water; 2 C if using as a braising sauce
- 1 Maggi Chicken Bouillon Cube
- 1 Tbl HP Sauce
- 2 Tbl Ketchup & Tomato Paste
- 1 tsp Sriracha
Rotisserie Pork Chops & Eggs
Why not top your Rotisserie Seasoned Pork Chops with an Egg for added protein. It’s an excellent and classic way to enjoy seared steak or pork chops, and the Rotisserie Dipping Sauce pairs well.
Rotisserie Pork Chops Suggested Sides
A nice Potato Side dish works really well and is good with a bit of that sauce too. Either Roast Potatoes or Roasted Vegetables, Broiled Potatoes, Mashed Potatoes, Steamed Potatoes, Hashbrowns, or Fries. A Vegetable side dish can be included as well, such as Pot of Golden Corn, Waxed Beans, or a Frozen Vegetable mix.
Equipment
- 1 Large Skillet
- 1 Tongs
Ingredients
- 4 Bone in Pork Chops - 1/2 inch thick, fatty pieces
- As Desired Rotisserie Seasoning
Rotisserie Pan Sauce
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 2 Tbl Ketchup & Tomato Paste - each
- 1 Tbl HP Sauce
- 1 tsp Sriracha & Rotisserie Seasoning - or more
Instructions
- Trim the Fat: Trim away the fat from the Pork chops and chop into small pieces. Refrigerate the fat for now.
- Season the Meat: Use as much Rotisserie Seasoning as desired to season the pork chops on all side. Refrigerate the meat for a few hours or overnight.
- Render the Fat: Remove the Rotisserie Pork Chops from the fridge to rest on the counter for 30 minutes. Place the chopped pieces of fat into a skillet over medium low heat and render out the fat. Discard the crackling. If there is not enough fat to coat the bottom of the pan, add lard. Rendering the fat can be skipped by adding in lard to heat in the skillet over medium heat about 3–5 minutes. In this case, remove the pork chops from the fridge and rest on the counter at least 30 minutes before cooking.
- Sear: Raise the heat to medium and place the pork chops in to sear for 3 minutes per side. Then sear 2 minutes on each side, using more Rotisserie Seasoning in spots where it's light. Ensure a minimum internal temp of 145F/63C. Remove and let rest, and repeat with the remaining pork chops. Allow the Pork Chops to rest 5–10 minutes before serving.
- Rotisserie Pan Sauce: After all the Pork Chops are done and resting, add in the Rotisserie Pan Sauce and whisk, scraping the bottom. Bring to a boil and ladle over plated Rotisserie Pork Chops or into a small dipping bowl to serve with.