Pan-Fried Pork Chop
Serves 1
Directions
- 1Temper the pork chops by pulling them out of the fridge about 40-45 minutes before cooking.
- 2Dry the pork chops off thoroughly to remove moisture.
- 3Score the fat cap of the pork chops to prevent curling.
- 4Rub the pork chops with olive oil to help seasoning stick.
- 5Season the pork chops generously with rosemary salt and finely ground pepper on all sides, including the edges.
- 6Bring a thick, heavy pan up to high heat and add a little avocado oil.
- 7Sear the edge of the pork chops for 2-3 minutes by holding them together.
- 8Drop the pork chops into the pan and cook for about 4 minutes on one side.
- 9Flip the pork chops and cook for another 2 minutes.
- 10Add crushed garlic and a knob of butter to the pan, then turn the heat all the way down.
- 11When the butter starts to foam, tilt the pan back and baste the pork chops for 2 minutes.
- 12Add a little bit of thyme and sage to the pan and continue basting for another 2 minutes.
- 13Rest the pork chops for about 7-8 minutes.
- 14Empty out all the fat from the pan, saving it for the sauce.
- 15In the same pan, on medium heat, add orange juice and scrape all the fond off the bottom.
- 16Reduce the orange juice by half, then add balsamic vinegar.
- 17Reduce the mixture by half again until it thickens like a syrup.
- 18Start adding cold unsalted butter, cut into small cubes, little by little, working it into the sauce on low heat.
- 19Continue adding butter until the sauce is thick and smooth.
- 20Kill the heat and finish the sauce with a little more finely ground black pepper and a tiny sprinkle of rosemary salt.
- 21Carve the pork chops by first removing the bones, then the cap piece, and finally slicing the meat.
- 22Plate the sliced pork chop, spread it out, place the cap piece, and finish with some of the beautiful sauce over and around.
Ingredients
- pork chop, bone-in, almost 2-inch thick
- olive oil
- kosher salt blended with rosemary, sage, lemon zest, and garlic (rosemary salt)
- finely ground pepper
- avocado oil
- crushed garlic
- knob of butter
- thyme
- sage
- orange juice
- balsamic vinegar
- cold unsalted butter, cut into little cubes
Equipment
pan (thickest, heaviest)knife
Tips
- Choose a bone-in pork chop with good marbling.
- Temper the pork chops by leaving them out of the fridge for 40-45 minutes before cooking.
- Dry the pork chops thoroughly to achieve a good sear.
- Score the fat cap to prevent curling during cooking.
- Use a thick, heavy pan for best results.
- Baste the pork chops with foaming butter, thyme, and sage for flavor.
- Rest the pork chops for 7-8 minutes after cooking.
- Do not discard the pan fat; it's used for the sauce.
- When making the sauce, gradually add cold unsalted butter cubes while keeping the heat low.
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