Pork chops have a fatty cap on one side. That’s a flavor bomb. Fry that edge first, standing the chop up with tongs.
Pork Chop Doneness Chart: Perfect Internal Temperature Guide
Let the fat render into liquid gold. It seasons the whole pan. Then lay the chop flat.
Fun fact: lard (pig fat) has a smoke point of 375°F. It’s perfect for this job. Butter burns at 350°F, so mix it with oil.
Restoring Order
Once your chop hits 145°F internal (check with the thermometer!), take it out immediately. Don’t let it sit in the hot pan.
Here’s the weird part: let it rest for 3 minutes on a plate. The juices inside stop running around like crazy kids.
If you cut into it right away, all that delicious juice ends up on the cutting board. Tragedy. Waste. Sadness.
