Perfect Pan Seared Pork Chops
Pan seared pork chops develop incredible layers of flavor when mixed with rosemary, thyme and roasted garlic. Keep everything simple so the delicate flavor of the pork isn't lost!
Pan seared pork chops develop incredible layers of flavor when mixed with rosemary, thyme and roasted garlic. Keep everything simple so the delicate flavor of the pork isn't lost!
- Carbohydrate 3.2073046874973 g
- Cholesterol 17.8386718653303 mg
- Fat 10.8484404651021 g
- Fiber 0.552224983692169 g
- Protein 0.608990156211771 g
- Saturated Fat 4.91378412268971 g
- Serving Size 1 1 Serving (21g)
- Sodium 304.703634374505 mg
- Sugar 2.65507970380513 g
- Trans Fat 0.610723343494632 g
- Calories 109 calories
Step-by-step
- Season the thick cut pork chops with salt and pepper. Allow them to come to room temperature for about 30 minutes.
- Heat a heavy bottom pan (preferably cast iron) that will fit all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.
- After five minutes, flip the chops. By this point, the fat should be very hot. Turn the heat down to medium-high after the chops have all been flipped. Add in the roasted garlic.
- After 3 minutes, add in the butter and reduce the heat to medium low. Carefully tilt the pan and spoon the fat over the top of the chops. Repeat again once or twice over the next few minutes.
- Cook until your desired temperature has been reached. Remove from the pan and top with the roasted garlic, thyme and rosemary. The fried rosemary is delicious with the chops.
- Serve hot and happy eating!
Letting thick-cut ribeye chops rest at ambient temperature for thirty minutes prevents the cold meat from dropping the pan temperature upon contact. Cast iron holds thermal energy efficiently, but overcrowding the cooking surface causes the meat to steam rather than brown. Maintain at least one inch of space between individual chops. Scale the cooking fat proportionally to maintain a consistent shallow layer across the base of the skillet. When doubling the quantity, use two separate pans instead of crowding a single burner. Duck fat provides a high smoke point and distinct savory depth, though rendered lard serves as a chemically similar substitute at a one-to-one ratio. Unsalted butter introduces milk solids that brown rapidly during the final minutes of cooking, which requires reducing the burner output to medium-low to prevent burning. Tilting the skillet allows melted butter and fat to pool for efficient spooning over the meat. Basting continuously transfers ambient heat directly to the upper surfaces while infusing the pork with aromatic herbs. Without a digital probe thermometer registering one hundred forty-five degrees Fahrenheit, evaluate doneness by pressing the center of the chop. Firm resistance indicates medium-well, whereas soft elasticity signals undercooking. Rest the meat on a wire rack for five minutes prior to serving to redistribute internal juices without softening the crisp exterior crust.
