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.
Servings: 4
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.
Notes
Braised Rotisserie Pork Chops: This version uses the Rotisserie Pan Sauce as the braising liquid, with an extra cup of water. Season the Pork chops with Rotisserie Seasoning and sear 3 minutes on med high heat per side. Add the Rotisserie Dipping Sauce with an extra cup of water to the pan to scrape up the fond and empty into the casserole with the Seared Pork Chops. Cover and place into a preheated oven at 300F, and cook for 1 hour. Plate the Pork Chops and let rest, and drizzle some of that sauce over top.
Reverse Seared Rotisserie Pork Chops: Season the Pork Chops with Rotisserie Seasoning and place into a preheated oven at 300F for 15–20 minutes. 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 2–3 minutes per side.
Season Last: Salt & Pepper the Pork Chops and set aside. Heat a pan up over medium heat with enough fat to coat the bottom of the pan. Sear the Pork Chops until the desired internal temp is just about reached. Season the Pork Chops generously with Rotisserie Seasoning, and sear another 30 seconds to a minute per side.