It doesn’t matter how long you’ve been cooking, you can always teach yourself new tricks. And this old dog just discovered a great way to achieve the perfect pork chop. It came via a Bon Appetit magazine article. The basic technique here is to ‘turn, turn, turn’. It does sound counter-intuitive but flipping the chops with great frequency while they are cooking yields a crust and an evenly cook
ed interior in far less time that you’d imagine—8 to 10 minutes. Because both sides of the chop are in almost constant contact with the pan, the meat cooks in the shortened timeframe. True, this technique does require your attention. You need to stand over the stove and flip, flip, flip. 
And we’re not talking wimpy pork chops here. You are advised to find the thickest, fattiest chops you can. In fact the recipe for two chops says that it’s for four servings. Bon Appetit suggests slicing these super chops, as if they were a Porterhouse steak, into ¼ inch slices. Somehow I overlooked that part and Andrew and I feasted on our chops all alone. I must say the pork was also
enhanced in the simplest way with the addition of sage leaves, garlic and butter, which was poured over the finished chop and added another flavor dimension to the dish. My only regret is not having a larger cast iron skillet. The chops would have been more evenly browned if I had. Here is the recipe:
And we’re not talking wimpy pork chops here. You are advised to find the thickest, fattiest chops you can. In fact the recipe for two chops says that it’s for four servings. Bon Appetit suggests slicing these super chops, as if they were a Porterhouse steak, into ¼ inch slices. Somehow I overlooked that part and Andrew and I feasted on our chops all alone. I must say the pork was also enhanced in the simplest way with the addition of sage leaves, garlic and butter, which was poured over the finished chop and added another flavor dimension to the dish. My only regret is not having a larger cast iron skillet. The chops would have been more evenly browned if I had. Here is the recipe:Perfect Pork Chops in Minutes
December 14, 2017
: 2 to 4
: 2 min
: 20 min
: Easy
The key to a perfect pork chop is to stand over the stove and turn, turn, turn
Ingredients
- 1 tablespoon vegetable oil
- 2- 1 1/2″-thick bone-in pork rib chops (8–10 ounces each)
- Kosher salt, freshly ground pepper
- 8 sprigs sage
- 2 garlic cloves, peeled, smashed
- 1 tablespoon unsalted butter
Directions
- Step 1 Heat oil in a large cast iron skillet over medium high. Season pork chops all over (including the fat cap) with salt and pepper.
- Step 2 Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).
- Step 3 Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
- Step 4 Cut away bone and slice pork about 1/4″ thick. Serve with any juices from the cutting board spooned over top.
Yum! Doing this tonight!
And how did they turn out?
I tried Monte’s simple recipe with butter , sage, and garlic. I am no cook and intimidated by pork. Delicious. I took the time to flip them every minute for ten minutes. Then added the other ingredients. I mean delicious!!! Delicious!! I will never be intimidated by pork chops again.
Dear Lisa, I can’t even begin to tell you how happy this makes me. This is a wonderful way to cook a great pork chop. I am so happy you enjoyed yours and thank you for taking the time to comment. All best, Monte