Pan-Fried Pork Chop

Serves 1
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Directions

  1. 1Temper the pork chops by pulling them out of the fridge about 40-45 minutes before cooking.
  2. 2Dry the pork chops off thoroughly to remove moisture.
  3. 3Score the fat cap of the pork chops to prevent curling.
  4. 4Rub the pork chops with olive oil to help seasoning stick.
  5. 5Season the pork chops generously with rosemary salt and finely ground pepper on all sides, including the edges.
  6. 6Bring a thick, heavy pan up to high heat and add a little avocado oil.
  7. 7Sear the edge of the pork chops for 2-3 minutes by holding them together.
  8. 8Drop the pork chops into the pan and cook for about 4 minutes on one side.
  9. 9Flip the pork chops and cook for another 2 minutes.
  10. 10Add crushed garlic and a knob of butter to the pan, then turn the heat all the way down.
  11. 11When the butter starts to foam, tilt the pan back and baste the pork chops for 2 minutes.
  12. 12Add a little bit of thyme and sage to the pan and continue basting for another 2 minutes.
  13. 13Rest the pork chops for about 7-8 minutes.
  14. 14Empty out all the fat from the pan, saving it for the sauce.
  15. 15In the same pan, on medium heat, add orange juice and scrape all the fond off the bottom.
  16. 16Reduce the orange juice by half, then add balsamic vinegar.
  17. 17Reduce the mixture by half again until it thickens like a syrup.
  18. 18Start adding cold unsalted butter, cut into small cubes, little by little, working it into the sauce on low heat.
  19. 19Continue adding butter until the sauce is thick and smooth.
  20. 20Kill the heat and finish the sauce with a little more finely ground black pepper and a tiny sprinkle of rosemary salt.
  21. 21Carve the pork chops by first removing the bones, then the cap piece, and finally slicing the meat.
  22. 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.