8/8/2023 0 Comments Iron skillet pork chopsServe with any juices from the cutting board spooned over top. Cutaway bone and slice pork about ¼” thick.Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits). Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on the thickness of chops). Turn and cook on the other side about 1 minute before turning again. Be sure the skillet and oil are hot before adding the pork so you can get a great golden color. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Cook pork chops until the bottom side are golden brown, about 1 minute. Rub the spice mix over both sides of the pork chops. Season pork chops all over (including the fat cap) with salt and pepper. Heat oil in a large skillet over medium-high.Kosher salt and freshly ground black pepper.2 1½”-thick bone-in pork rib chops (8–10 ounces each).Get the best pork chops from Pretoria Primal Traders for this knockout recipe Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops. 4 Servings Active Time: 20 min Total Time: 25 min
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