Flavorful & Juicy Pan Seared Pork Chops in Rendered Fat. Seasoned with Salt & Black Pepper and left out to reach room temperature before searing. Make a Pan Sauce to serve with it.
Servings: 2 portions
Equipment
- 1 Skillet
Ingredients
- 2 Pork Chops - fatty pieces so you can render the Fat
- As needed Neutral Oil - if needed to make sure the bottom of the pan has a layer of hot fat to sear
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Completely thaw the Pork Chops. Trim away the excess fat around the Meat and Chop the Fat into small pieces. Season the Pork Chops with the Salt & Pepper blend and set aside to reach room temperature before searing. About 30 minutes to an hour or longer.
- Render the Fat from the trimmings in a Skillet over medium heat. Cook until the Fat is rendered out, and you are left with golden crisp crackling, about 5–10 minutes. Discard the crackling. Add neutral Oil if there isn't enough fat to coat the bottom of the pan.
- Sear the Pork Chops until the desired level of doneness. Use the below guideline. Adjust the times for the desired internal temperature.1/4" – 1/2" – Sear for 2–3 minutes per side.3/4" – Sear for 4 minutes per side.1" – Sear for 5 minutes per side.Add about an extra minute or so for Bone in.Remove and let rest before serving. For Thicker cuts of meat, especially bone in, see the notes for reverse searing.
Notes
Pork Chop Internal Temperature
- 145 F – 150 F for Medium Rare
- 150 F – 155 F for Medium
- 155 F – 160 F for Medium Well
- 160 F for Well Done