Simple Way to Prepare Homemade Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's thick cut top loin pork chops over mashed potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Mike's Thick Cut Top Loin Pork Chops Over Mashed Potatoes is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to 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:

1. Make ready ● For The Meat
2. Take " Thick Cut Top Loin Chops [1 pound a piece]
3. Prepare ● For The Brine
4. Take Water
5. Take Ice
6. Prepare Granulated Sugar
7. Take Kosher Salt
8. Get Fresh Garlic [left whole]
9. Take Whole Pepper Corns
10. Prepare Dried Thyme
11. Get Thyme
12. Make ready ● For The Seasonings
13. Make ready Webers Steak & Chop Seasoning
14. Make ready Fresh Ground Black Pepper
15. Prepare Onion Powder
16. Make ready Garlic Powder
17. Get ● For The Sides
18. Get Homemade Mashed Potatoes
19. Make ready Homemade Pork Gravy [use pan drippings]
20. Prepare Fresh Baked French Bread
21. Make ready 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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