Pan Seared Pork Chops

Pork chops are incredibly easy to cook, but I see so many people overcooking them, resulting in a tough meat that is super dry. If you follow these simple steps, you will have delicious pork that is moist, flavorful and delicious.

Why are pork chops so easy to mess up? First pork chops are a fairly lean cut of pork, which means if they are overcooked even slightly, they will be very dry and tough. They also have a large fat cap on the outer edge, which if not rendered out properly, is not pleasant to eat.

A simple way to avoid overcooking is by using an internal meat thermometer. Lean pork like a pork chop needs to be taken off the heat at 135*F. It will continue to cook up to the safe 140*F once it is off the heat. People often pull pork at 145*F, and once it reaches this heat, it is already overcooked.

This pork chop is great with my dijon garlic cream sauce, the combination is perfect and will leave you wanting more!

Ingredients:

• 2 pork chops, bone in
• salt and pepper
• avocado oil
• 1 sprig of rosemary
• 2 tbsp butter

Preparation:

STEP 1.

Salt and pepper your pork chops and pat dry with a paper towel.

STEP 2.

In a stainless steal pan over medium heat, add avocado oil and wait until the oil is hot to add your pork chops. Sear for 4 minutes or until a nice crust is form. Turn the pork onto the fat cap and render out the fat, around 4 minutes. Flip the pork onto the final side and sear another 4 minutes or until a crust forms.

STEP 3.

Decrease the heat to low and add the rosemary and butter and baste the pork in butter for 2-4 minutes. Remove the pork once it reaches an internal temperature of 135*F. Rest for 5 minutes and then enjoy.