PREP TIME: 5 minutes.
INACTIVE TIME: 35 minutes (bringing pork to room temperature and resting)
COOK TIME: 30 minutes
INGREDIENTS
- 4 thickly cut pork loin chops (1-1 1/2 inches thick) brought to room temperature.
- Olive oil
- Kosher salt and pepper
DIRECTIONS
- Preheat oven to 350 F.
- Having brought the pork chops to room temperature, moderately season with the kosher salt and pepper on each side.
- Lubricate a cast iron skillet or flat pan with olive oil and heat on highest heat until nearly smoking
- Place the chops in/on the pan. Sear 2-3 minutes on each side. Do not turn for at least two minutes. It should be golden brown before turning. Repeat on the opposite side . You may even want to sear on the sides. Also, if you are cooking more than four, or have a small skillet, it may be best to sear the chops in batches. Lay the seared ones aside on a plate, and then place them all back in the pan before placing in the oven.
- Place in the oven and cook 10-15 minutes. This may seem not long enough to some, but remember they have been cooking on the stove. Americans tend to overcook pork. When the juices run clear when poked with a small knife, the pork is done. Remove. Covering loosely with tin foil, drain the chops on a plate with newspaper or paper towels, and allow to rest for five minutes. Then serve.
- Pair with a dry white or red. Serve perhaps with mashed potatoes and fresh green beans.
