Pan-Seared Pork Chops
Thick bone-in chops, a screaming-hot cast-iron pan, and nothing but salt, pepper, and patience. The crust does all the talking.
Ingredients
- 2bone-in pork chops(about 1 inch thick, ~10 oz each)
- 1 tspkosher salt
- ½ tspblack pepper(freshly ground)
- 1 tbspneutral oil(such as canola or grapeseed)
Method
- 01
Pat the 2 bone-in pork chops completely dry with paper towels — surface moisture is the enemy of a good sear.
- 02
Season both sides and the edges of each chop generously with the 1 tsp kosher salt and ½ tsp black pepper. Let them sit at room temperature for at least 10 minutes.
- 03
Heat a cast-iron or heavy stainless skillet over medium-high heat for 2 minutes until the pan is very hot.
- 04
Add the 1 tbsp neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.
- 05
Lay the chops in the pan away from you. Do not move them — let them sear undisturbed for 6–7 minutes until a deep mahogany crust forms on the bottom.
- 06
Flip the chops once and sear the second side for another 5–6 minutes, until the internal temperature reads 145°F (63°C) on an instant-read thermometer.
- 07
Stand the chops on their fatty edge for 1–2 minutes to render and crisp the fat cap.
- 08
Transfer to a cutting board and rest for 5 minutes before serving — the juices will redistribute and the carry-over heat will finish the center.
Adapted from public domain & community sources