Pan Seared Pork Chops

Trim your thawed pork chops leaving about a 1/4 inch of fat on the outside.

SAVE THE FAT!

Dice up that fat, and put about half of it in a skillet on medium heat on the stove. I use my cast iron skillet for this recipe. Render the fat into liquid form as the pan comes up to temperature. The pieces of diced fat will start to brown and will shrink in size as the liquid fat renders. Continue to render the fat and allow the temperature to increase until just smoking.

Season one side of the pork chops with salt and pepper. Using tongs, hold the chops vertically in the pan with the outside edge of fat on the pan. Let the edge sizzle for 30 seconds to one minute. Then place the chops seasoned side down in the pan. Cook without moving them until the first side is lightly browned, about 2 minutes. While the first side of the chops is cooking, season the other side with salt and pepper. Flip the chops and cook until the second side is lightly browned, about 2 minutes.

Flip the chops and continue to cook, flipping every two minutes. Cook until meat registers 125-130 degrees, 10-12 minutes longer. Transfer the chops to a platter, tent with foil and allow to rest for 15 minutes (the temperature will continue to rise). SERVE!

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