Double Cut Pork Chops with Korean BBQ Glaze
Double Cut Pork Chops with Korean BBQ Glaze
A thick cut of pork is easier to cook through without drying it out too much so if dry pork chops have been a problem for you in the past this could be the answer for you. These chops are moist and flavorful with a spicy Korean BBQ sauce and what's nice for me is that they are cooked indoors. It's getting pretty cold here in North Central Oregon and outdoor BBQ's will have to wait for a few months.
Sear these beauties in an oven safe pan on the stove top then finish them off in the oven for great caramelization and flavor!
My husband had never had a double cut pork chop before and was very curious as to what the attraction was. I'm pleased to report that the mystery has since been revealed!The results are juicy and tender.
I found French pork racks on special at our Fred Meyer recently at a great price and thought this was a good day to make some double cut pork chops!
This was a beautiful cut of meat as it was but I was really interested in taking the mystery out of the double cut pork chop so I cut it in half. One of the great things about doing this is that I increased the surface area of the meat for seasoning and caramelizing. That equals more flavor. Yum!
Now that I had my double cut pork chops, I rubbed them with a few tablespoons of BBQ rub and let them come to room temperature over the next 30 minutes.
I started preheating the oven to 400 degrees and a cast iron skillet over medium high heat until it was very hot. I added a teaspoon of oil to the skillet after it was preheated and then immediately started to sear the chops for 6 minutes on each side. Then I started turning them around on their edges to get them seared too. It took about one minute per side.