Two beautifully seasoned and cooked Pork chops on a black plate with cooked garlic cloves and herbs.
The BEST Classic Pork Chop
This is a bone in center cut tenderloin pork chop recipe. These are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.
A package of four, un-cooked, center cut pork tenderloin steaks.4 unwrapped, raw, center cut pork tenderloin steaks2 fully cooked pork chops on a black plate with cooked Garlic, Rosemary and Thyme.
How to cook Pan Fried Pork Chops video tutorial by PoorMansGourmet.
Hot Pan, Medium High Heat #5 Setting on my stove. Grease in, Garlic & Herbs in, chops in bones in the middle. Cook 3 minutes then flip. Add Butter, cook another 3 min. Spoon the butter over the chops then sear the fat sides. Add the chops back to the skillet, spoon the butter once more and remove the herbs.
If you’re a fan of fish and you love Salmon, this recipe is going to blow your mind; especially if you like sushi. With the exception of rice and Nori, this dish has almost everything you would expect in and on a traditional salmon or “Vegas” roll(no cream cheese either). The main difference is that this recipe uses a 4 oz pan fried salmon fillet instead of the itty-bitty pieces of fish, thinned out through the center portion of a sushi roll. Then the addition of spicy mayo, crushed french onions and eel sauce top off the best pan fried salmon, garnished with sliced cucumber.
1.27 lbs raw Atlantic Salmon filet.
Fresh or Frozen Salmon
Most of you don’t know much about my background, where I come from or what I’ve accomplished in my life. I’ve stayed very private because, for me, this is about the food, not me and my life. You might care to know, however, that I spent some time in the fishing industry and fished commercially for a living in Alaska for while so, I know a thing or two about seafood. I’ve also been trained professionally and my wife loves salmon. That means this recipe has to be top notch if I’m going to spend my valuable time writing, filming and posting about it.
Salmon is one of those commercialized fish that’s sold fresh or frozen. I will always recommend buying fresh, when it comes to fish because the freezing actually changes the filet’s drastically and they’re never the same again once they’re thawed. But, that being said, if you purchase your salmon frozen this recipe will still be amazing. Just know that, if you have the option and it’s affordable, you should always buy fresh. Your results and the quality, in my opinion, will always be 3 to 4 times greater than cooking with pre-frozen fish.
4 oz pan fried Salmon filet.
The Secret to Pan Fried Salmon
The average salmon filet portion size, per person, is cut 3 to 4 ounces but you can cut yours as big or as small as you like. Just season with kosher salt and pepper, pre-heat a non-stick pan to medium heat, add a couple tablespoons of olive oil to the pan and sear each filet, meat side down first for, approximately, 2 minutes. Flip and sear for an additional 3 minutes to crisp up the skin and reach a medium to medium rare filet. If you prefer your salmon cooked less, just reduce your cooking time by a minute on the first side. Then remove from the heat and add the toppings.
If you don’t like spicy mayo, try using my Oriental Dressing instead. It will make an excellent substitution because it isn’t spicy and it has Asian ingredients, too.
Pan Fried Salmon with Crusted Spicy Mayo and Eel Sauce – poormansgourmet
Pan Fried Sushi Style Salmon
1 lbs Salmon Filet, cut 4 oz portions 1 tbs Spicy Mayo 1 tbs Unagi or Eel Sauce, per filet 1/2 cup French Onions, crushed Kosher Salt and Pepper to taste Olive Oil for pan frying
Spicy Mayo 2 tbs Mayonnaise 2 tbs Sriracha
Eel Sauce 1/4 cup Soy Sauce 1/4 cup Mirin 2 tbsp Sugar 2 tbsp Sake
Kosher salt and pepper the salmon, pan fry in olive oil(both sides 2 to 3 min), smear top of Salmon with Spicy Mayo, add crushed French Onions and drizzle eel sauce. Watch the short video tutorial and I’ll show you exactly how it’s done.
16 oz. Pan Fried Ribeye Steak with Garlic, Rosemary and Butter.
The Best Ribeye Steak
Personally, I think that the Ribeye Steak ranks supreme in comparison to price and quality. Ribeye’s are great sliced thick or thin and are very versatile. They can be aged, smoked, grilled, broiled, pan fried and a dozen other different ways I can think of. You can eat a Ribeye piece by piece or cut up into pieces for fajita’s, quesadilla’s, sandwich’s, stir fry and many other worldly recipes. I’ve had this steak cooked every which way and in my opinion, this is, hands down, the very best way to cook a whole steak
Raw ingredients to cook a Ribeye steak; garlic, rosemary and butter.
Ribeye Steak Formula
The ingredients in this Ribeye Steak recipe are very simplified and there’s a real basic formula that can be applied to any size of steak: Salt, fat, sear and bake. It’s that simple and each step breaks down like this:
Salt = Seasoning, kosher Salt & Pepper + Seasoned Salt Fat = Olive oil and Butter Sear = Medium heat, 1 minute per 1/2 inch of Steak thickness Example: 1 inch steaks get 2 minute’s of sear per side Bake: 350 degrees Fahrenheit for 5 to 7 minutes
Seared Ribeye Steak with olive oil, garlic, Rosemary and butter.
Understanding the Ribeye Steak Formula
It’s important to let your Ribeye Steak get to room temperature before you attempt cooking. A cold steak will not turn out the same, following these instructions and it will be under-cooked because the meat started out cold(assuming it was refrigerated).
Salt: Salt and Pepper all sides of the steak; top, bottom and the sides including the fat cap. I like to add Seasoned salt as well and I use kosher salt, not table.
Fat & Sear: Pan fry and sear over medium heat with olive oil, fresh garlic and rosemary. Then the addition of butter after the first and ONLY flip of the steak. Bast the steak with the melted butter for extra flavor. Sear for the remaining time then remove from the burner.
Bake: The sear creates the steak crust and the fat, with the addition of the seasoning, garlic and rosemary, adds the flavor. The baking distributes heat more evenly to all sides of the Ribeye Steak and drastically change the rarity of the meat in the last few minutes of cooking. A 1″ inch steak with 5 to 7 minutes of baking time can achieve a sexy medium rare, after resting. How pink your medium rare is might be different than mine so, gauge it carefully. Every half minute you add after that will just continue cooking the steak until it’s well done or burnt to a crisp. What ever you do, however, don’t exceed more than 10 minutes of baking time or you’ll be dining with good year.
Pan Fried Ribeye Steak Ingredients:
1 16 oz Ribeye Steak 1 tbsp Olive Oil 1 tbsp Butter 1 Sprig Rosemary 4 Cloves Garlic Kosher salt, pepper and seasoned salt to taste.
Pan fry and sear both sides of your steak over medium heat and bake at 350 degrees Fahrenheit. Follow the instructions in the video tutorial and I’ll show you exactly how I make the best pan fried Ribeye Steak.
