A good pork chop gone bad? You simply hate to see it.
, which you can certainly do—other recipes may suggest doing this step last. Either way, make sure there is enough oil or pork fat in your pan just to coat the bottom surface. When that fat starts to shimmer place the chops in the pan in a single layer, without touching.Sear for one minute, then flip and sear on the second side.
Why the constant flip-flop? If you allow the pork chop to sear completely on one side before turning it over, you'll notice the edges start to curl up. By flipping, you ensure the chop stays flat so each side is in full contact with the pan, allowing the meat to cook evenly.Remove the pan from the heat and toss in a knob of unsalted butter, plus some hearty herbs and spices . The herbs will infuse the melting butter with flavor and fragrance.
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