Family Table: Cooking Pork Like a Pro

Cooking Pork Like a Pro

Techniques for flavor and perfection

By Cristen Clark

Pork is one of the most versatile proteins, offering a range of cuts that can be seared, roasted, braised or grilled to perfection. Whether you’re aiming for a tender pork chop, succulent roast, or perfectly crispy pork belly, these professional methods will help take your pork dishes to the next level.

Select pork cuts based on the cooking method that will best enhance their texture and flavor. Pork tenderloin, lean and delicate, is ideal for quick-cooking methods like searing and roasting, while pork chops, especially bone-in, develop great flavor when grilled or pan-seared. For slow cooking, braising, or roasting, pork shoulder is a wellmarbled choice that becomes incredibly tender over time. Pork belly crisps up beautifully when roasted or braised, making it a rich and indulgent addition to a dish. Ground pork works well in meat sauces, meatballs, lettuce wraps, dumplings and burgers. Once you’ve chosen the right cut, it’s time to prepare.

Techniques for Perfectly Cooked Pork

Mastering the Sear

A good sear locks in flavor and creates a rich, caramelized crust. To achieve this, pat the pork dry before cooking to remove excess moisture that will “steam” the surface of the meat. Use a heavy-bottomed cast iron pan and heat on medium-high heat. Sear the pork, undisturbed, for a few minutes on each side until golden brown.

Brining for Moisture and Flavor

Brining is a secret weapon for juicy pork, especially for lean cuts like chops and tenderloin. A simple brine of 8 cups water, ¼ cup salt and ¼ cup sugar (with optional aromatics like garlic, thyme and rosemary) helps the meat retain moisture and enhances flavor. Soak pork for at least 30 minutes to a few hours before cooking.

Low and Slow for Tenderness

Tougher cuts like pork shoulder and pork belly benefit from slow cooking to break down collagen and develop deep flavor. Braise them in broth, wine or a sauce at low heat for several hours until fork tender. This technique is perfect for pulled pork, ragu or slow-roasted pork belly.

Using a Meat Thermometer

Don’t guess the doneness of pork — use a digital instant-read thermometer for perfect results. Cook pork to an internal temperature of 145 degrees F for medium doneness on whole muscle cuts. Cook ground pork products to an internal temperature of 160 degrees F. Let the pork rest for a few minutes after cooking to allow juices to redistribute before slicing or serving.

Pork Chops with Garlic Herb Sauce

• 4 pork chops, ¾-inch thickness

• Seasoned salt of choice and black pepper

• 1 tablespoon vegetable oil

• 3 tablespoons butter, divided

• 6 large garlic cloves, peeled and sliced

• 1 shallot, peeled and minced

• 1 tablespoon cornstarch

• ½ cup white wine

• 1 cup chicken stock

• 2 teaspoons Dijon mustard or whole-grain mustard

• 2 teaspoons each chopped fresh parsley, basil and thyme (optional, to taste, extra for garnish)

*Alternatively, dried spices can be used, 1 teaspoon of each

Remove pork chops from refrigerator 30 minutes prior to starting the recipe.

Season the pork chops generously with seasoned salt and black pepper on both sides.

In a deep skillet, add the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the pork chops for 4–5 minutes per side or until golden. Remove pork chops from heat and transfer to a plate. Reduce stovetop heat to medium-low.

Add the remaining butter, garlic cloves and minced shallot to the skillet and cook, stirring frequently until golden brown, a couple of minutes.

To the skillet, add the cornstarch and mix with garlic, shallot and butter to cook for around 30 seconds, stirring constantly.

Add the wine and stock to the skillet. Stir, and let it cook until the sauce is noticeably thickened, a couple of minutes.

Add in the Dijon mustard and fresh herbs, stir to combine.

Add the pork back in and cook for another 3–5 minutes or until the sauce has thickened and the pork chops register 145 degrees F on a digital instant-read thermometer.

Garnish with additional fresh herbs and serve warm.