Cold Seared Pork Chops

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a healthier fat profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more accessible.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a similar flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar can be a cost-effective sweetener.

Start with a cold pan.

Use thick pork chops, about 1.5 to 1.75 inches thick.

Sprinkle 1 teaspoon of salt per pound of meat all over the chops.

If time allows, refrigerate the pork chops for 1 hour to 24 hours to dry brine them; if not, skip this step.

Let the chops sit on the counter for about 20 minutes before cooking for more even cooking.

Pat the pork chops dry to ensure better browning.

Lightly oil the pan with a drizzle of olive oil and rub it around with a paper towel to prevent splatter.

Place the pork chops in the cold pan and turn the heat to high.

Cook for 2 minutes on each side, flipping in between.

After the initial high heat, turn the heat to medium and continue cooking for 2 minutes on each side, flipping in between.

Check the internal temperature; it should reach 135 to 140 degrees Fahrenheit to be done.

Remove the pork chops to a plate and allow carryover cooking to finish the process.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens