Treat a pastured pork chop like it's a steak! For the most delicious pan-seared pork chop…
Serving Size: 8 oz.
Prep Time: 5 minutes
Cook Time: 20 minutes
4 Pastured Pork Chops
2 Tbsp Lard, bacon fat or cold-pressed olive oil (heat tolerant oil)
- Make sure your pork chop is fully defrosted.
- Pat the pork chop dry, bring it to room temperature and season liberally with salt and freshly cracked pepper. Heat a heavy bottomed skillet, preferably cast iron, at a high heat and add lard (to cover pan) or another heat tolerant oil like bacon fat or cold-pressed olive oil. Heat until the pan is nicely hot.
- Don’t crowd the chops. At a high heat, sear (there will be noise!) for 2 minutes on each side, watching out for spatters—if you have a grease shield use it, and if you have an apron don it; you want the chops to be beautifully browned.
- Reduce heat to medium, cover the pan and cook the chops until they are cooked through, flipping once more to cook for about 2-6 minutes depending on thickness.
- The chops should be firm when pressed with a spatula. Please note that pastured pork will have a firmer texture because of the pigs free range lives. If you aren’t confident in monitoring the doneness with touch, you can use a thermometer to make sure the internal temperature is between 145 and 150 degrees F.
- Let rest at least 5 minutes before eating.
- Caramelized onions are the perfect accompaniment and can be fried while you let the chops rest. So simple and so good! Enjoy
Caramelized onions are the perfect accompaniment and can be fried while you let the chops rest. So simple and so good! Enjoy