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giant-pork-rib-chop

Method

  1. Remember to remove your pork chop out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season with sea salt just prior to cooking.
  4. Place the pork in the pan or griddle fat side down, to render a little and become golden.
  5. Place onto flat side then cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed.
  6. Cook 7 to 8 minutes first side then 6 minutes until firm to touch.
  7. Finish by adding a small knob of butter when frying or on the griddle and baste the chop for a few moments.
  8. Leave to rest in a warm place for 5 to 6 minutes before serving.
  9. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.