Cast Iron Heritage Pork Chops

How we do it

Method

1. 01

   Salt them early

   Salt both sides generously and leave the chops on a rack at room temperature for 30 to 45 minutes. Pat them dry right before cooking — a dry surface is what gives you a crust.

2. 02

   Get the pan properly hot

   Heat a cast iron skillet over medium-high until it just starts to smoke, then add the oil. Lay the chops in away from you and don't move them for three to four minutes.

3. 03

   Flip and baste

   Turn the chops, add the butter, garlic and thyme, and spoon the foaming butter over them continuously for another three to four minutes.

4. 04

   Pull at 155°F

   Take the chops out when the center reads 155°F. They'll carry over a few degrees while they rest: juicy, with a hint of pink in the middle.

5. 05

   Rest eight minutes

   Rest on a board for eight minutes, spoon the pan butter over the top, and slice against the grain if you're sharing.