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I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I stumbled upon black garlic a few years ago at a local farmers market, and let me tell you, it was a game-changer. The vendor described it as having a molasses-like sweetness with hints of balsamic vinegar, and honestly, I was a bit skeptical. But one taste, and I was hooked! It adds this incredible depth of flavor to anything you use it in. Forget everything you think you know about pork chops – this recipe will redefine your expectations. The slight funkiness of the black garlic paired with a perfectly seared pork chop creates a culinary experience. Trust me, it's worth the effort!
What makes black garlic so special, you ask? Well, it's simply garlic that's been aged under controlled heat and humidity for several weeks. This process transforms the harsh, pungent flavor of raw garlic into something mellow, sweet, and intensely savory. It's like garlic candy...ish. Don't be intimdated by it. It's pretty easy to work with, especially when you just chop it up and slather it on a beautiful chop. The key to this recipe is a good sear. You want to develop a nice crust on the pork chops before they finish cooking, which creates a beautiful contrast in texture and flavor.
I remember one time I tried making this dish for a friend who claimed to 'hate' pork. Let's just say, he ate two chops and asked for the recipe. This is definetely a winner! We all have our favorite cuts of pork, I prefer boneless, but bone-in certainly add a little bit of extra flavor, it's your call. A cast iron skillet is my go to, but any heavy bottomed skillet will do. The important thing is to not overcook the pork. It should be slightly pink in the center when you take it off the heat, and it will continue to cook as it rests. So don't be a fraidy cat. It'll be perfect.
Required Equipments
- Heavy-bottomed Skillet (Cast Iron preferred)
- Meat Thermometer
- Small Bowl
- Knife
- Cutting Board
- Paper Towels
Black Garlic Pork Chops: A Flavor Explosion You Won't Forget: Frequently Asked Questions
Black Garlic Pork Chops: A Flavor Explosion You Won't Forget
Elevate your weeknight dinner with these incredibly flavorful Black Garlic Pork Chops! The umami-rich black garlic creates a savory, slightly sweet crust that perfectly complements the juicy pork.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the black garlic paste. Mince 6 cloves of black garlic. It should be soft and easy to chop. Add a tablespoon of olive oil, a teaspoon of smoked paprika, half a teaspoon of garlic powder (ironically), a quarter teaspoon of salt, and a pinch of black pepper to the minced garlic. Mix well until it forms a thick paste. Pro-tip: Don't be shy with the garlic, that's the main flavor profile!
- Next, pat your pork chops dry with paper towels. This helps them get a good sear. Season both sides with salt and pepper. Don't be afraid to be generous with the seasoning. A little goes a long way here
- Now, heat a tablespoon of olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. The skillet should be hot before you add the chops.
- Once the oil is shimmering, carefully place the pork chops in the skillet. Make sure not to overcrowd the pan; cook in batches if necessary. Sear for 3-4 minutes per side, or until a golden-brown crust forms. You want a nice, deep color here.
- Reduce the heat to medium. Spread the black garlic paste evenly over the seared pork chops. Cook for another 5-7 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accuracy. Nobody likes an over cooked chop.
- Remove the pork chops from the skillet and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chop. It's super important!
- While the pork chops are resting, deglaze the pan with a quarter cup of chicken broth or dry red wine. Scrape up any browned bits from the bottom of the pan. Let the sauce simmer for a minute or two, until it thickens slightly. This is optional, but adds another dimention of deliciousness.
- Slice the pork chops against the grain and serve immediately. Drizzle with the pan sauce, if using. Enjoy!
📝 Notes
- For a richer flavor, marinate the pork chops with the black garlic paste for at least 30 minutes before cooking.
- Serve with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.
🍎 Nutrition
Calories: 350 kcal
Protein: 40 g
Fat: 15 g
Carbohydrates: 15 g
Fiber: 2 g
Calcium: 20 mg
