The Perfect Pork ChopArrange a rack in the middle of the oven and heat to 400°F. Place a large oven safe skillet (the gray cast iron) in the oven to heat as well. While the oven heats, prepare the pork chops.
Season the pork chops. Remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt, pepper and garlic powder.
Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Place the pork chops in the hot skillet - don't overcrowd (3). You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes.
Flip the chops and transfer to the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 3 to 7 minutes - we like ours closer to 3 minutes.
Rest the chops. Tent loosely with foil and let the chops rest for at least 5 minutes before serving
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