100% EBT-Friendly

Made by Kelly Scott

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Master the perfect, juicy pork chop with this simple pan-seared method. Achieve a beautiful crust, render the flavorful fat cap, and finish with an aromatic butter baste for a restaurant-quality result every time.

Ingredients:

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•   2 pork chops (bone in)
•   1 tsp salt (to taste)
•   1 tsp pepper (to taste)
•   2 tbsp avocado oil
•   1 sprig rosemary
•   2 tbsp butter

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the Pork: Generously season 2 bone-in pork chops with salt and pepper. Pat them completely dry with a paper towel.
2. Sear the Chops: Heat a stainless steel pan over medium heat. Add enough avocado oil to coat the bottom. Once the oil is hot, add the pork chops. Sear for about 4 minutes, or until a nice crust forms.
3. Render the Fat: Turn the pork chops onto their fat cap and sear for another 4 minutes to render out the fat.
4. Finish Searing: Flip the chops onto the final side and sear for a final 4 minutes, or until a golden crust forms on that side as well.
5. Butter Baste: Reduce the heat to low. Add 2 tbsp of butter and 1 sprig of rosemary to the pan. Tilt the pan and, using a spoon, continuously baste the pork chops with the melted butter for 2-4 minutes.
6. Rest and Serve: Remove the pork chops once they reach an internal temperature of 135°F. Let them rest for 5 minutes before serving. The residual heat will bring them to a safe and juicy 145°F.

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