Perhaps the most iconic cut of pork – the chop – goes under this microscope. This week James and Sam feast with a few friends to help decide how best to eat these much maligned but much underappreciated slabs of deliciousness.
The Ultimate Pork Chop
- One large bone-in pork chop about 4cm thick with a good 3cm layer of fat
- Salt and pepper
- Pre-heat oven to 200c.
- Put a skillet or heavy bottomed frying pan on a medium high heat. Add a knob of butter and wait until it starts foaming.
- Using tongs, hold the pork chop fat side down in the pan to sear.
- When the fat is golden and crispy, fry the chop for three minutes on each side.
- Transfer the chop to the oven for six or seven minutes, until the internal temperature reaches 65c.
- Serve with hasselback potatoes and salad.