How to Make Award-winning Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes

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29 Oct, 2021

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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, mike's thick cut top loin pork chops over mashed potatoes. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is one of the most popular of current trending meals in the world. It is easy, it's fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is something which I've loved my entire life.

To begin with this recipe, we must prepare a few components. You can have mike's thick cut top loin pork chops over mashed potatoes using 21 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes:

{Take of ● For The Meat.
{Get 2-2 of " Thick Cut Top Loin Chops [1 pound a piece].
{Take of ● For The Brine.
{Take 3 Cups of Water.
{Get 4 Cups of Ice.
{Get 1/2 Cup of Granulated Sugar.
{Take 1/3 Cup of Kosher Salt.
{Make ready 6 Cloves of Fresh Garlic [left whole].
{Get 1 tbsp of Whole Pepper Corns.
{Prepare 1 tsp of Dried Thyme.
{Get 1 tsp of Thyme.
{Get of ● For The Seasonings.
{Make ready to taste of Webers Steak & Chop Seasoning.
{Take to taste of Fresh Ground Black Pepper.
{Prepare to taste of Onion Powder.
{Prepare to taste of Garlic Powder.
{Take of ● For The Sides.
{Get as needed of Homemade Mashed Potatoes.
{Prepare as needed of Homemade Pork Gravy [use pan drippings].
{Get as needed of Fresh Baked French Bread.
{Take as needed of Whipped Honey Or Cream Butter.

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

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

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