Treat a pastured pork chop like it's a steak! For the most delicious pan-seared pork chop…
Servings:4
Serving Size:8 oz.
Prep Time:5 minutes
Cook Time:20 minutes
Ingredients:
4 Pastured Pork Chops
2 Tbsp Lard, bacon fat or cold-pressed olive oil (heat tolerant oil)
Instructions:
- Make sure your pork chop is fully defrosted.
- Pat the pork chop dry, bring it to room temperature and season liberally with salt and freshly cracked pepper. Heat a heavy bottomed skillet, preferably cast iron, at a high heat and add lard (to cover pan) or another heat tolerant oil like bacon fat or cold-pressed olive oil. Heat until the pan is nicely hot.
- Don’t crowd the chops. At a high heat, sear (there will be noise!) for 2 minutes on each side, watching out for spatters—if you have a grease shield use it, and if you have an apron don it; you want the chops to be beautifully browned.
- Reduce heat to medium, cover the pan and cook the chops until they are cooked through, flipping once more to cook for about 2-6 minutes depending on thickness.
- The chops should be firm when pressed with a spatula. Please note that pastured pork will have a firmer texture because of the pigs free range lives. If you aren’t confident in monitoring the doneness with touch, you can use a thermometer to make sure the internal temperature is between 145 and 150 degrees F.
- Let rest at least 5 minutes before eating.
- Caramelized onions are the perfect accompaniment and can be fried while you let the chops rest. So simple and so good! Enjoy
Closing Thoughts:
Caramelized onions are the perfect accompaniment and can be fried while you let the chops rest. So simple and so good! Enjoy
