Now that I'm now longer traveling for a living, I've taken over most of cooking responsibilities now. With that I began the search for making the perfect pork chop, as such I've discovered this is about as good as they get and still remain decently healthy.
To start you will want to get some good pork chops, I always get the bone in chops about 1/2 to 3/4 inch thick. You will also need a good cast iron skillet, you can use any oven safe skillet but cast iron is the best.
Start by turning your oven on to 400 and put the skillet in to warm up, usually by the time the oven is preheated the skillet is hot enough.
While the oven and skillet are heating up, rinse and dry the pork chops. Coat them in some olive oil and then add salt and pepper.
When all is ready take the skillet from the oven (yeah its hot! really hot!!). Set it on the stove on a med-high heat and plop in those chops. You should instantly hear them sizzling.
2-3 minutes then flip, slight less or longer if your chops are thicker or thinner. 1-2 more minutes then stick the whole skillet back in the oven for 8-12 minutes, again adjust for thickness. The chops are done when the internal temp is 140 degrees.
As always, let the meat sit for at least 10-15 minutes for the juices to settle and enjoy!
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