Okay, folks, let’s dive into my little kitchen adventure today – trying out some Iowa Chop recipes!
I’ve heard so much about these thick-cut pork chops, so I finally decided to give them a whirl. First things first, I went to the grocery store. Finding these beasts wasn’t as easy as I thought! Regular pork chops? Everywhere. But the Iowa Chops, those were hiding. Finally found ’em, though – about 1.5 to 2 inches thick, just like they should be.
Getting Started
Back home, I took those meaty monsters out of the packaging. I decided I will make two separate recipes and started. I have to say all recipes share some common steps like preparation of the chops, the difference often shows in cooking methods.
- First one, super simple: salt, pepper, and a little garlic powder. I’m a big believer in letting the meat’s flavor shine, you know?
- For the second chop: I mixed apple cider vinegar, brown sugar, Dijon mustard, and a pinch of salt. Gonna make a sweet and tangy coat.
I rubbed both chops all over with the seasonings. Seriously, don’t be shy with the spices! Gotta get that flavor in every bite.
Grilling Glory (For the First Chop)
I preheated my grill to medium-high heat. I think a good sear is essential, and it helps build a perfect crust. I placed the chop directly on the hot grill grates.
I cooked it for about 6-7 minutes per side. These are thick chops, so you gotta be patient. Use a meat thermometer if you have one – you’re aiming for an internal temperature of 145°F for medium-rare, a little higher if you like it more well-done.
Once they were done, I took them off the grill and let them rest for a good 5-10 minutes. This is important, folks! It lets the juices redistribute, so you don’t end up with a dry chop.
Pan-Seared and Saucy (For the Second Chop)
I heated a cast-iron skillet over medium-high heat with a bit of olive oil. I love the crust you get from cast iron.
I cooked the chop for 5-6 minutes per side. Then poured the apple cider mixture and cooked them until internal temperature get to 145°F.
Same as before – let it rest! This is key for a juicy, tender chop.
The Verdict
Both the grilled and pan-seared Iwoa chops tasted great!
The grilled chop had that classic smoky char, and the simple seasoning was perfect. The pan-seared one, wow, that apple cider glaze was something special. Sweet, tangy, and it caramelized beautifully on the chop.
Honestly, I’d happily make either of these again. I recommend you guys do a little experiment and let me know how it goes for you!
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