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

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, mike's thick cut top loin pork chops over mashed potatoes. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is something that I have loved my whole life.

To begin with this 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.

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