- Pork chops
- Salt and pepper
- 2 tablespoons sunflower oil, or another oil you prefer
- Preheat oven to 400˚F.
- Remove pork chops from packaging and pat dry.
- Season each side liberally with salt and pepper.
- Heat a large, heavy bottomed pan over high heat (make sure the pan is all metal, with no plastic parts, as it will be placed in the oven, later). When the pan is hot, add oil.
- When the oil is hot enough to shimmer, place the pork chops in the pan. You should immediately hear a sizzle.
- Cook until the chop is brown on one side, and release themselves from the pan. Flip the chops and cook for two minutes on the other side.
- Turn off the burner and move the pan to the oven.
- Pork chops can be eaten medium-rare (145-degrees), and are most juicy when they’re pink inside. Using a digital meat thermometer, check the temperature of the chops every few minutes. Remove them from the oven when they hit 140-degrees, and let them rest for 5 minutes, which will allow them to rise to the correct temperature.
- If you don’t have a thermometer, you can press on the meat with your finger to estimate the internal temperature. If it feels super squishy, it’s still rare. If it’s springy, it’s probably around medium. If it’s firm, it’s well done. You can also cut into the meat to see, although that will allow the juices to leak out.