Championship Pork Chops
If there was a “pork chop championship,” this recipe would win it. Described as “the best pork chop ever” in our house, I highly recommend this recipe. Few ingredients, simple, and a relatively quick cook. Similar to our Best Sautéed Chicken Breast recipe, this recipe relies on just a few seasonings allowing the meat and heat to do the work. One warning: due to the high cooking temperature, you will need a strong fan to keep the smoke detector from going off. That’s a minor inconvenience to get championship pork chops every time.
Ingredients:
2 large pork chops, 1-2 inches in thickness is ideal, thicker is better
Favorite seasoning such as Lane’s SPG or our San Jacinto spice blend
1-2 tbsp of Avocado oil or other neutral cooking oil
1/2 stick of unsalted butter per pork chop
Preferred aromatics such as onions, scallions, garlic, or rosemary for use in the butter bath
Directions:
About an hour before you start the cook, season the pork chops thoroughly on all sides. Let sit in the refridgerater.
Put oil in a pan on medium high and bring to temperature. Should be a light wisp of smoke when ready. Turn fan on high before starting the cook.
Cook chops for 4 minutes per side. This should build a nice sear surface. Be sure to also sear all sides of the chops. I use tongs to hold the chops while searing the sides, then rotate to all sides. Note, if you choose thinner chops, you will need to reduce the sear time.
After searing is finished, reduce heat to low and add butter plus aromatics to create the butter bath. Because the basting will take a while, I recommend leaving the skin on the garlic to protect it from overheating. Once the butter is melted, use a spoon to baste each chop until they reach the target temperature of 140 degrees F. As the chops approach that internal temperature, I flip them at the mid point between the temperature after the sear and 140 degrees.
Let rest for 10 minutes and serve.
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