A NEW-TO-US TECHNIQUE YIELDS PERFECT PORK CHOPS IN MINUTES
Turn, turn, turn to cook perfect pork chops in minutes…then enhance them with a simple pan sauce of sage, garlic, and butter poured over the finished chop. It doesn’t matter how long you’ve been cooking, you can always teach yourself new tricks. And this old dog discovered a great way to achieve the perfect pork chop. It came from a Bon Appetit article dating from 2017. The basic technique here is to ‘turn, turn, turn’. It does sound counter-intuitive. We discovered that flipping the chops with great frequency while they are cooking yields a crust and an evenly cooked interior in far less time than 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 a shortened timeframe. True, this technique does require your attention. You need to stand over the stove and flip, flip, flip.
Perfect Pork Chops require the largest fattiest chops you can find.
BON APPETIT SUGGESTS SLICING THE PERFECT PORK CHOPS TO SERVE 4!
We’re not talking wimpy pork chops here. You are told to use the thickest, fattiest chops you can. The recipe for two pork chops says that it’s for four servings. Bon Appetit suggests treating the chops as if they were a Porterhouse Steak–into 1/4 inch slices. Somehow I overlooked that part of Bon Appetit’s tutorial. We feasted on our super-sized pork chops all alone.
PERFECT PORK CHOPS ENHANCED WITH A PERFECT PAN SAUCE.
I must say the pork was also enhanced most simply 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 after it some other pork dishes to consider:
Step 1Heat 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 the bottom side is golden brown, about 1 minute. Turn and cook on the other side for 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 the 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 for 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.
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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
BON APPETIT SUGGESTS SLICING THE PERFECT PORK CHOPS TO SERVE 4!
enhanced most simply 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 after it some other pork dishes to consider:
And how did they turn out?
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