Description
a thick, bone-in pork chop sizzling in a hot skillet, its surface caramelizing to a golden-brown crust. The aroma of garlic, thyme, and butter wafts through the kitchen, mingling with the smoky sear of the meat. As you cut into it, juices escape in a glistening stream, revealing a tender, succulent interior with just the right blush of pink.
Cooking Instructions
Start with a thick, bone-in chop, seasoned generously with salt, pepper, and herbs. Sear it in a blazing hot skillet for a golden crust—about 3 minutes per side. Then transfer to a 200°C (400°F) oven for 5–8 minutes until the inside reaches 63°C (145°F). Rest it for 5 minutes before slicing so the juices stay put.
Juicy, crispy, and bursting with savory flavor—it’s deceptively simple, endlessly delicious. Want a twist, like honey garlic glaze or smoky paprika rub?
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