Pan Seared Berkshire Pork Chops
This simple one pan porterhouse pork chop recipe always results in meat that is juicy inside and crisp on the outside.
Remove pork chops from refrigerator and allow to sit at room temperature for 15 to 20 minutes.
Preheat oven to 275°F. Season pork chops with salt and pepper.
In oven-safe skillet, heat oil or fat over high heat. Transfer seasoned pork chops to pan and cook 3 to 5 minutes for good sear.
Add the herbs, garlic, and butter. Flip chops and lower heat to medium-high. Cook for 3 to 5 minutes to sear bottom side.
Place pan in preheated oven and cook until meat registers 145°F with a meat thermometer. Remove pork chops to serving plates and spoon over liquid from the pan.
Rosemary has a much stronger flavor than thyme so I like using less of it. However, you can do more rosemary if you prefer.
Recommendations (see post for more information):
- Use a fat or oil with a high smoke point.
- Bone-in chops have more flavor than boneless.
- Go for thicker cut.
- Don't move the meat while searing.
- Allow the chops to sit for a few minutes after cooking.
- Use a cast iron pan.
- Don't cook the meat right from the refrigerator.
- Remove the meat just prior to reaching 145°F.
Calories: 845 | Carbohydrates: 1g | Protein: 86g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 296mg | Sodium: 291mg | Potassium: 1480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
[calories] => 845
[carbohydrates] => 1
[protein] => 86
[fat] => 53
[saturated_fat] => 19
[cholesterol] => 296
[sodium] => 291
[potassium] => 1480
[fiber] => 1
[sugar] => 1
[vitamin_a] => 421
[vitamin_c] => 3
[calcium] => 39
[iron] => 2
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