following to a beneficial seared chicken thigh, bone in pork chops are one of my absolute darling proteins. When done correctly, pork barrel chops are incredibly fat, tender and full of antic spirit. And of course, basting the chops with butter, garlic and herb decidedly helps a bite .
Bone in or Boneless Pork Chops?
I personally love a thickly bone in pork chop. They do take a moment longer to cook through, but the thickness ensures that the chops are not overcooked and they can handle a potent dried-up on the cast iron.
Pan Seared Pork Chops in Cast Iron
One of my front-runner kitchen tools, a well used and seasoned cast iron pan is the dependable ace in creating the most mouth water, fat, pan seared pork barrel chops .
Because this recipe does have a few steps on starting on the stave, then cooking the pork barrel chops in the oven and finally basting on the stave, a cast iron is perfect for the different cook methods .
It Takes a Few Steps to Make the Best Skillet Pork Chops
This is not a set it and forget it type of recipe, these pork barrel chops do take a moment of cooking skill but I promise if you read through the recipe and adopt consequently, they will come out absolutely arrant !
start by removing the pork chops from the electric refrigerator and bringing it closer to room temperature for 20-30 minutes .
Season with salt and pepper on all sides and get your shed iron pan hot on the stave top .
Pre-heat the oven to 400 degrees Fahrenheit and drizzle the frying pan with a neutral oil, such as grapeseed oil
Sear pork barrel chops on all sides, about 2 minutes per side until nicely charred then target in oven and roast for about 6-8 minutes until home temp reaches 135 degrees Fahrenheit ( largely cooked through ) .
then place the frying pan rear on the stave top and add butter, garlic and herb and arsenic soon as butter melts, cautiously tilt the pan with one hand and use your other hand to baste the infuse butter onto the pork chop for another 1-2 minutes, not letting the butter sunburn .
once done, turn off estrus and remove pork barrel chop to another plate to rest for 10 minutes .
How to Tell When Pork Chops are Done
The best way to tell if a pork chop is done, is to use an internal meat thermometer and cook the pork chops until 140 degrees Fahrenheit .
After you remove the kernel from the pan and let it rest for 10 minutes, it will come up a few degrees more to the proper home temp of 145 degrees Fahrenheit .
What to Serve with Pork Chops
Lemon Rice Pilaf with Dill
Delicata Squash with Sage
Roasted Kabocha Squash with Coconut Oil and Fried Sage
Italian Style Peppers and Onions
Print Recipe
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Pan Seared Pork Chops with Garlic and Thyme
Cast iron seared thick cut pork chops are seasoned simply with salt and pepper before being basted with herbs, garlic and butter.
Prep Time
30
mins
Cook Time
15
mins
Resting
10
mins
Total Time
55
mins
Servings:
2
servings
Calories:
376
kcal
Cost:
$10
Equipment
Ingredients
- 1 bone in doubling cut pork barrel chop, approximately 2 inches chummy
- Salt and capsicum
- 2 tbsp grapeseed oil for drizzling
- 2 tbsp unsalted butter
- 3-4 garlic cloves lightly crushed and skins removed
- 1-2 sprigs of rosemary and thyme
Instructions
- begin by removing the pork chops from the electric refrigerator and bringing it closer to room temperature for 20-30 minutes .
- Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove circus tent .
- Pre-heat the oven to 400 degrees Fahrenheit and drizzle the frying pan with a neutral vegetable oil, such as grapeseed oil
- once frying pan is hot, scorch pork chops on all sides, about 2 minutes per side until nicely charred, then station in oven and roast for about 6-8 minutes until inner temp reaches 135 degrees Fahrenheit ( by and large cooked through ) .
- position the frying pan back on the stove top and add butter, garlic and herb and angstrom soon as butter melts, cautiously tilt the pan with one hand and use your other hand to baste the infuse butter onto the pork barrel chop for another 1-2 minutes, not letting the butter burn .
- once done, turn off heating system and remove pork barrel chop to another plate to rest for 10 minutes before slicing into it .
Notes
- With any meat, allow it to come closer to room temperature and take it out of the fridge at least 10 minutes before cooking.
- Use any herbs that you have on hand, such as rosemary, thyme, oregano or sage.
Nutrition
Calories:
376
kcal
|
Carbohydrates:
2
g
|
Protein:
18
g
|
Fat:
33
g
|
Saturated Fat:
11
g
|
Cholesterol:
89
mg
|
Sodium:
49
mg
|
Potassium:
309
mg
|
Sugar:
1
g
|
Vitamin A:
350
IU
|
Vitamin C:
1
mg
|
Calcium:
24
mg
|
Iron:
1
mg
Read more: Crab Fried Rice
