Pork chops are cheap, as far as meat goes. And, if you cook them right, they are delicious!
Hit ‘em with high heat and a short cook time, and you’ll be amazed at how much flavor you’ll find in the humble pork chop.
This method generates lots of smoke, so I usually cook them outside on a propane burner. Cast-iron is the only way to go, by the way.
Quick, cheap, and deeply tasty… that’s how I would describe this recipe.
- Pork Chops
- Bacon grease (or another high smoke point oil, like regular olive oil – NOT extra-virgin)
- Coarse-ground Kosher salt
- Coarse-ground black pepper
- Season the pork chops (on both sides) with the salt and pepper (to taste). Using your fingers, rub the salt and pepper into the meat. Set aside.
- Heat a large cast iron frying pan to medium-high heat.
- Once the pan is hot, add enough bacon grease to coat the bottom of the pan. Add the chops to the pan (I can only do two at a time in my frying pan). Whatever you do, make sure you do not crowd the pan. You need space between the pork chops or the meat will not sear properly.
- Tip: It’s always best to arrange the pork chops in the pan with the thickest part of the chops toward the center of the pan where they get the most heat.
- Sear the chops about 2 to 3 minutes on each side. Note: cook time might need to be adjusted if your chops are a thicker cut.
- Serve immediately or, if you are cooking in batches, place chops in a pan in the oven on low heat to keep warm.