Pork chops can be tricky if you don’t know how to cook them. They can also be one of the best cuts of meat EVER if you do know how to cook them. Use this recipe and if you don’t get it the first time, try again. Don’t overcook your chop- I eat mine very light pink, at about 150 degrees when temped. Enjoy this, and feel free to experiment by seasoning with other rubs or spices. Ground cloves are my favorite!

For the chops:

2, bone in pork rib chops

2 Tbsp butter

salt and fresh cracked pepper; as desired

vegetable oil; as needed

Season chops with salt and pepper and let them sit out for about a half hour before cooking them. Pour a small amount (about two tsp) of oil into a good pan- I like to use carbon steel or cast iron but whatever you use, make sure it’s a sauté pan. Take the pork chop and gently pound it, using a meat mallet or a rolling pin. I like to pound mine so it goes from about one inch thick to 2/3 inches thick or so. Heat pan to medium high until oil gets shimmery but isn’t smoking- this should take about 45 seconds. Carefully place chops in pan, leaving a little bit of room between them. Don’t move them! Let them sear. If you move them your sear will suck. Wait about 2 1/2-3 minutes (if your pan starts to smoke a lot, you need to lower your heat a little) and then add half the butter to pan and give it a swirl. Let chop cook for another minute. Flip and add the rest of the butter. Cook for another 3-4 minutes until chop is firm(ish) to touch. There should be juice leaking from the top and the meat should give a tiny bit when you push it but not much. Move to a cutting board and rest for at least five minutes. Don’t be alarmed if red blood pools on your cutting board as they rest- that’s normal and doesn’t mean that the inside will be bloody, it’s just the science of what happens to meat when it cooks! Enjoy these all year long with a variety of seasonal veggies.

 

 

 


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