A Really Big Juicy Pork Chop
A really good quality pork chop, on the bone with a good layer of fat, is one of the finest cuts of meat and is a real treat. It must be served slightly pink otherwise the texture is dire.
The cooking method required for pork chops is different to a beef steak, where you want a very high heat to create a dark crust. For pork a more gentle approach is required to produce a juicy and tender piece of meat with a beautiful caramelised outside. This simple pan frying method also makes a rich sauce made from the cooking juices and a little water, so you can spoon it over the meat and mop it up with crispy sautéed potatoes.
This recipe is for pork chops on the bone roughly 1 inch thick.
Salt and pepper the pork chops. Heat a frying pan over a low heat and add a large knob of cold unsalted butter. When the butter has melted and the foam has subsided add the pork chops to the pan. Now turn the heat up to medium and cook for roughly 4 minutes on either side. The meat should have a bit of bounce to it otherwise it will still be rare. Remove the pork chops to a warm plate to rest. Now add a handful of sage or rosemary leaves and fry for a minute in the butter. Add a splash of water to deglaze the pan, scraping up the browning from the bottom, and reduce for a minute to create a light but very rich sauce.