Ingredients:
4 pork chops
1 tsp grapeseed or olive oil
salt
1 to 2 tsp
Dry Rub
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Method:
Heat a large cast iron frying pan to medium high (hot enough to sear the meat).While the pan is heating,
sprinkle a pinch of dry rub (≈ 1/8 tsp) on each chop. Using fingers, rub the spices into the meat.
Turn the chops over and repeat on the other side.
Once the pan is hot, add a tsp of oil to the pan and coat the bottom of the pan. Right before you put the
chops in the pan, sprinkle a little salt on each side of the meat. Put the chops in the pan. Make sure there
is enough space between the chops in the pan: otherwise, the chops will steam and not sear properly. You want
the chops to sear to lock in their natural juices.
Tip: Arrange the chops with bones towards the middle of the pan so the bones take the most heat.
Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them.
As soon as you flip the chops, if you are using a cast iron skillet, you can turn off the heat. There will be
enough heat in the pan to finish cooking the meat.
If you have chops that are a lot thicker than 3/4", you can put a cover on the pan and let the chops
finish cooking for 5 minutes or so. If you are not using a cast iron pan, set the heat to low and cover.
Slice into center of chops to verify when they are done.
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