![]() ![]() Cook until golden brown and the internal temperature is 140F. (See notes for more tips.) Flip the pork chops to the final uncooked side is down in the oil. Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving. Carefully lift the pork chops up and place the fatty edge down into the oil. Once the butter is melted, tilt the pan and pour the butter over the top of the pork chops several times to baste. Turn off the heat and add the thyme springs and butter to the pan. Turn heat down to medium, cook the pork chops for 4 to 6 minutes, depending on the thickness of the chops, flipping every minute for even cooking, until the internal temperature reaches 135 degrees F. Cook the sides of the pork chops to render the fat for 1 minute. Heat the cast iron skillet on the stove over medium-high heat for about 2 minutes. When smoking, add the prepared pork chops, cooking for 4 minutes on each side. Season the pork chops with salt and pepper on each side. Flip and sear the other side for 1 minute. Heat the oil in a large skillet over medium heat. Lightly press the pork chops down into the pan to get a nice sear, then cook for 1 minute. Add 2 tablespoons of olive oil to the pan, once hot, add the pork chops. Heat a large cast-iron skillet over medium-high heat. Scrape off some of the chopped garlic off of the pork so it does not burn in the pan. Refrigerate if marinating the pork for over an hour. Marinate at room temperature for 30 to 60 minutes. Rub the herb paste evenly over both sides of the pork chops. In a small bowl combine garlic, 2 tablespoon of olive oil, thyme, parsley, salt, and pepper. ![]()
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