3.20.2008

Perfect Pork Chops

Perfect Pork Chops

Thick cut rib chops, bone in, about 1 1/2 inches thick
Salt and Pepper
A couple Tbsp. Oil
I think olive oil has too low of a smoke point to use in this application. Canola is a better choice for this because of the high heat.

Take meat out of chill chest.
Take the chill off the meat. Let it stand at room temp for 15-30 minutes.
Salt and pepper the chops to your taste.

Warm the pan thoroughly to medium high.
I like to use cast iron.
Let it get screaming hot.
Add the oil to pan, distribute evenly. It'll probably ripple immediately if your pan is nice and hot.

Add the chops, seasoned side down. Do not move the chops!
Season the other side.
Sear side one for about 2 minutes. When it is nice and carmalized, flip and sear side 2.

You will know when it's time to flip when the meat isn't stuck to the bottom of the pan and the chops are nicely browned.

Turn heat down to medium and cook about 6-8 minutes until heated through.

Remove chops from pan. Let them rest about 5 minutes under a bit of loose foil.

Serve
Enjoy
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