Pan-Roasted Pork Chop
A nice big pork chop that's been seared on its own fat! This Pan-Roasted Pork Chop is a very simple recipe that has an interesting technique of resting the meat before going back to the skillet, which allows it to be very moist!
Perfect for a weekend meal and pairs nicely with various salads, baked potatoes, grilled vegetables, or with sauces such as chimichurri.
Eating pork that has lived a long life is for sure a privilege and rarity. Our perception of pork is generally a light pink, very neutral and quite uninteresting meat.
However, given the time to develop, you would be forgiven for mistaking this pork for veal or beef. As the animal grows, the meat turns dark red, intramuscular fats develop and becomes more durable and delicious.
Leave 1 boneless, aged pork chop at room temperature for 1h
Cut the pork chop into 3 cm thick strips. Trim off the excess fat
Warm a heavy skillet over medium-high heat
Heavily season both sides of the pork chop with salt to taste
Place the pork chop, fat-side down, on the skillet. Sear until almost all the fat has rendered. Turn it to the side and pan roast for 3m until browned
Flip the pork chop and pan roast the other side for 2m until browned. Remove from the skillet and turn off the heat, reserving the skillet
Rest the meat for 5m to set the juices
Warm the skillet over medium-high heat. Pan roast both sides of the pork chop for 1-2m until a crust has formed. Remove from the skillet
Let it rest for 3m to set the juices
Slice the meat into 1.5 cm thick slices. The pan-roasted pork chop is ready
Grab some potato salad or your favorite sauce and enjoy!
Yield 1 unit
Large Boneless and Aged Pork Chop1