20 minutes
Savor the simplicity and richness of a perfectly seared pork rib chop. This no-fuss recipe delivers a succulent and flavorful meal that's ideal for a cozy dinner for two, and it's achieved without cluttering your cooktop with splatters.
1. Chop Prep
Pat the pork chop dry with paper towels. Sprinkle pepper evenly on both sides of the chop.
2. Cold Pan Start
Place the seasoned chop into a cold 10-inch nonstick or carbon-steel skillet. Turn the heat to high and allow the chop to cook for 2 minutes. Afterward, flip the chop and sear the other side for an additional 2 minutes. Note: The chop will not be browned at this stage.
3. Low and Slow
Flip the chop again, reduce the heat to medium, and continue cooking. Flip the chop every 2 minutes to ensure even browning. After 10 to 15 minutes, the exterior should be well browned, and the internal temperature should read 140 degrees. Adjust the heat as necessary to maintain a consistent sizzle without smoking.
4. Rest and Carve
Transfer the chop to a carving board and let it rest for 5 minutes. Carve the meat from the bone and slice into ½ inch thick pieces. The meat near the bone may retain a slightly pink hue when carved, which is normal for properly cooked pork.
5. Season and Enjoy
Season the sliced pork with coarse or flake sea salt to your liking. Serve the slices alongside the bone for a rustic and appetizing presentation.
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