Hey, dolls! So when I shared I was making pork chops on Instagram last week, I got so many questions on how I cook my chops. So today, I am going to share how I sear/cook the perfect pork chop. Now, a lot of people are afraid of making pork chops because it’s very easy to overcook them. And no one likes a dry pork chop you know? It’s just not cute.
For me, I prefer cooking boned-in chops over boneless and here’s why. From my experience, the bones give the chops way more flavor and keep them juicy! The bone will slow down the cooking process which will then allow you to get a nice sear on the outside but keep things nice and juicy on the inside. So keep that bone in honey and taste the difference.
You also want to make sure you are buying Quality pork. I always go for properly raised pork. Try to stay away from the “all natural” bullshit and go towards words like “humanely raised”, “local farmers”, “eco-friendly production practices”, “sustainable farms”…etc. It is so important to support those farmers who are spending more money and truly doing the right things to ensure we get the best meats possible. Yes, it’s more expensive. But if you can, please spend the extra coins and support local and sustainable farms.
Now before we jump into the recipe, here are a few other tips to keep in mind before you cook your next pork chop:
This is Very very very important! Don’t be afraid to season that bad boy up! I like to season with salt and pepper then pour over a simple marinade and give it time to let all the flavors infuse into the chops.
Before you even start cooking your chops, make sure you let it rest at room temperature before putting it in the pan. You don’t want to shock the meat. When you take them out of the fridge, let them rest for about 10 minutes before putting them into a hot pan. This will allow you to get a nice crust on the outside while evenly cooking the inside.
Now when my grandma would make pork chops, she would always do the finger test to check for doneness. But I’m not that skilled. So, after doing some research and cooking pork chops a few times, the chops should be between 135-138 degrees F when you remove it from the heat. And then, as you let it rest for about 10 minutes before cutting into it, the residual heat from the chops will continue to cook them which will bring the temperature to 145 degrees F (according to USDA’s cooking standards). Thanks to Bon Appetit Magazine for that tip.
And again, make sure you allow your chops to rest! That is with any meat or poultry. If you cut into the meat right away, you are just letting all the juices escape. Let the chops rest for 10 minutes after you remove them from the heat. That way all the juices stay in, keeping the chops nice and juicy.
HERB PORK CHOPS
WHOLE30 || PALEOPrint
The perfect pork chops
2-6 ounce bone-in pork chops
salt and pepper
2 tbsp. coconut aminos
2 tsp. herbs de Provence
1 tsp. garlic powder
2 tbsp. ghee
2 garlic cloves
2 rosemary sprigs
To begin, pat pork chops dry with a clean paper towel and season with salt and pepper on both sides. Then, whisk together coconut aminos, herbs de Provence, and garlic powder in a small bowl. Rub the mixture all over each pork chop and transfer to a glass storage container. Cover container and marinate in the fridge for an hour.
Now when you are ready, remove chops from the fridge and bring to room temp (let it sit on the counter for about 10 minutes). Then preheat the oven to 400°F.
Now, heat ghee in a castiron or any oven-safe pan over high heat (ghee should be smoking a bit). Add pork chops and lower the heat to medium-high. Sear chops for about 3 minutes on each side. Now add rosemary sprigs and garlic cloves on top of each chop and transfer to the oven. Roast chops for about 10 minutes (basting with pan juices every 2 minutes) or until an instant thermometer inserted into the thickest part of the chop reads 135°F.
Remove chops from the oven and let rest for 10-15 minutes. Now slice and enjoy.
Marinating overnight is perfectly ok.
I recommend using ghee in this case because coconut oil may burn the chops. Ghee has a higher smoke temperature.