Our friends at Tasting Table have turned out a great video for cooking the perfect pork chop every time. I’ve already reviewed in the past how to cook the perfect steak and how to order it at a restaurant (if you want a good steak, that is). But pork chops are a whole other ballgame, so to speak.
Cooking pork isn’t an incredibly easy task, but it’s well worth the payoff in the end; few things can beat a perfectly cooked, juicy cut of pork. Similar to what you’d expect cooking steak, cooking a piece of pork for just a bit too long can result in a dry piece of meat–the enemy of what we expect when we indulge in pork chops.
Tasting Table recommends four key aspects to cooking a good pork chop:
- choose one with about a one inch thickness for optimum flavor and juice.
- Get a cast iron skillet, if you don’t already own one.
- Use oil before you use the butter. The oil is great for searing the chops to begin with, while adding the butter later helps add to the flavor.
- Shoot for a medium finish on the chop.
