Until recently, I have been going through pork chop withdrawals missing the pork chop from Salts Cure in Hollywood, but after a few tries I came up with this process for making the perfect bone-in pork chop at home! It comes out perfectly seared with a light golden brown crust. Cooking the pork chop to about 135 degrees Fahrenheit internal temperature and allowing it to rest brings the chop to the recommended 145 degrees but prevents it from getting too dried out. We love this delicious pork chop recipe and have it every week or two often served with some homemade applesauce and/or mashed potatoes.
- 1 thick cut, bone-in pork chop per person
- 1 tablespoon melted butter + 2 tablespoons additional melted butter for basting
- 1 tablespoon extra-virgin olive oil
- Salt and Pepper to taste
- Take your pork chops out of the refrigerator and place them on a plate and allow to sit at room temperature for about 30 minutes. Sprinkle them with salt and pepper to taste.
- Once the pork chops have finished sitting for 30 minutes, add the butter to a large cast-iron skillet and melt it over medium heat (do not allow the butter to burn). Once the butter is almost melted, add the olive oil. Place the pork chops in the skillet and sear them for about 2 minutes on one side. After about 2 minutes, turn them to sear the other side for about 2 minutes. Turn the heat up just a notch above medium (so the sides turn golden brown). Sear the edges by turning the pork chop on its’ sides and holding it there for a few seconds with tongs. Continue cooking the pork chops turning them about every minute and after each turn, baste the pork chops with a little melted butter. Continue turning the pork chops every 1 minute until they have reached internal temperature of 135 degrees Fahrenheit. Remove them from the skillet to rest on a plate about 10 more minutes after cooking. The temperature should continue to rise to about 145 degrees.
- To serve, spoon the juices from the plate onto the pork chops.
Serve with homemade applesauce. Here is the link to my applesauce recipe:
Source: Adapted from https://www.bonappetit.com/recipe/new-favorite-pork