I used to feel pretty indifferent to pork chops. I found them dry, somewhat flavorless, and finicky to cook. But that was before. Pre-Grass Fat Farm, when every pork chop I’d ever eaten was pale and lean. Our chops are different. Darker, juicy, and full of flavor. They are one of my favorite things to cook and to eat.
The first and most important step is to start with chops from pigs that were raised on the bounty of the land.
Use a heavy cast iron pan on medium-high heat.
Pat the pork chops dry. This will help you get a good sear.
Make a slit in the fat cap, along the length of the chop. This will help keep the meat flat on the pan so that it cooks evenly.
Simple seasoning. Salt and pepper are all you need. Remember- this is NOT the other white meat. This pork is delicious on it’s own- fattened on the flavors of our woods, it doesn’t’ need marinades or sauces to make it edible.
Do not overcook. Exact times are going to vary depending on your stovetop, but I never cook a ¾ inch chop for more than three minutes on each side. Aim for an internal temp of 140 F. Slightly pink is okay!
Rest. After removing the chops from the pan, let them sit for five minutes before cutting into them. This is the hard part. You are going to want to eat them right away, but hold off. The moment of rest keeps the juices from seeping out onto your plate, keeping each bite perfectly moist.