Pork Essentials: Oven-Baked Spicy Cutlets

Name: Pork Essentials: Oven-Baked Spicy Cutlets
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 2 - 3
Cuisine: American
Ingredients: PLAN/PURCHASE; 2 medium boneless pork chops, or tenderloins, 1 inch (2.5cm) thick; THE RUB; 2 Tbsp paprika, sweet or hot, your choice; 1 Tbsp coconut sugar; 2 tsp white pepper, freshly ground; 1 tsp salt, kosher variety; 1 tsp dried thyme; 1 tsp mustard powder; 1 tsp dehydrated onions, crushed; 1/2 tsp ground cumin; 1/2 tsp dried sage; 1/8 tsp cayenne pepper, or to taste

By Andy Anderson !
@ThePretentiousChef

Okay, here is the deal, I am home alone, not much happening on this lazy, cloudy, rainy Sunday afternoon. I did not wish to leave the house to get something for dinner, so that meant I needed to go on a hunting expedition. Halfway through my search in the walk-in, I spotted some nice pork tenderloins
Back in the test kitchen… what to do with them?

Well, I do not want egg-coated, Panko-crusted, deep-fried chops… Not on this chef's watch. I wanted oven-baked chops, sprinkled with some nice spices, and served with rice.

So you ready... Let's get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

2 - 3

Prep:

1 Hr 30 Min

Cook:

20 Min

Method:

Bake

Ingredients

PLAN/PURCHASE
2 medium

boneless pork chops, or tenderloins, 1 inch (2.5cm) thick
THE RUB
2 Tbsp

paprika, sweet or hot, your choice
1 Tbsp

coconut sugar
2 tsp

white pepper, freshly ground
1 tsp

salt, kosher variety
1 tsp

dried thyme
1 tsp

mustard powder
1 tsp

dehydrated onions, crushed
1/2 tsp

ground cumin
1/2 tsp

dried sage
1/8 tsp

cayenne pepper, or to taste
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How to Make Pork Essentials: Oven-Baked Spicy Cutlets

Step-by-Step

PREP/PREPARE
In the last 20 or so years, pork has become gradually leaner; even tender loin cuts can end up tasting dry and bland. However, a quick bath in a brine solution can go a long way to solving that problem
Dissolve 1/4 cup salt into 4 cups, (1 quart) of water. Then, place the chops in a shallow dish and pour the brine solution over top. Let this sit for anywhere from 1/2 hour to 2 hours in the fridge before cooking.
FYI: Make sure the water is nice and cold before adding the chops.
After the chops left the oven, I served them with this yummy sauce.
Sauce Essentials: Asian-Style BBQ Sauce
Gather your Ingredients (mise en place).
Mix the rub ingredients together, and reserve.
If you used a brine solution, remove the chops from the brine, and pat with a paper towel.
Take a nice sharp knife, and cut each one of the chops in half, lengthwise, then take a meat mallet and, using the spikey side pound them to an even thickness. Sprinkle generously on both sides with the spice mix, and allow them to rest on the countertop for about 30 minutes.
Chef’s Note: Do not go too crazy with the mallet, we want cutlets, not shredded pork. With that said, this is a great way to take out your frustrations.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Place the chops on a parchment-lined baking sheet, fitted with a wire rack, and sprinkle a bit more of the spice mixture over just the tops of the chops.
Place into the preheated oven, and cook until the chops are cooked through, about 18 – 20 minutes.
PLATE/PRESENT
Serve while nice and hot with your favorite sides, and maybe a nice sauce. Enjoy.
Keep the faith, and keep cooking.