Cast-iron skillet pork chops

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Cast-iron skillet pork chops

4 Servings Active Time: 20 min Total Time: 25 min

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

Get the best pork chops from Pretoria Primal Traders for this knockout recipe

Recipe from Bon Appetit

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 2 1½”-thick bone-in pork rib chops (8–10 ounces each)
  • Kosher salt and freshly ground black pepper
  • 8 sprigs sage
  • 2 garlic cloves, peeled, smashed
  • 1 tablespoon unsalted butter

RECIPE PREPARATION

Instructions

  • Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until the bottom side are golden brown, about 1 minute. Turn and cook on the 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 the thickness of chops).
  • 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).
  • Cutaway bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

Recipe by Alison Roman https://www.bonappetit.com/recipe/new-favorite-pork-chops

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