The "restaurant method" for pan searing pork. Juicy, tender, and well-caramelized every time.
Course Main Course
Cuisine American
Keyword Culinary 3, Pork
Ingredients
4bone-in pork chopsbrined
1tbspolive oil for searing
4tablespoonscompound butter
salt and pepper to taste
Instructions
Rinse off any remaining brine and allow pork chops to warm to room temperature for thirty minutes. Pat dry with a paper towel.
Heat a heavy saute pan to medium high and add the olive oil. When the oil is hot and shimmering, carefully add chops.
Sear on first side, WITHOUT MOVING, until golden brown, about 3-5 minutes. Flip and sear the other side until golden brown.
Add compound butter, tilt pan so butter pools on the side, and baste chops for one minute.
Thin Chops (1 inch thick or less) are probably finished at this point. Check the internal temperature has reached 135*F.
Thicker Chops (1 1/2 inch thick or more) will need to finish in the oven. Check the internal temperature. A pork chop that is at 120*F - 130*F will need about 5 minutes in a 350*F preheated oven to reach the target of 135*F. A pork chop that measures between 100*F and 120*F will need about 10 minutes.
Once pork chop has reached the target temperature of 135*F, remove from the pan and rest, tented with aluminum foil for 10 minutes. During this time, carryover cooking will bring the pork chops to 145*F and the muscle fibers will relax and rehydrate.
Garnish with a small pat of compound butter and a pinch of kosher salt.