Perfect Pan-seared Porkchops

I am about to reveal my no-fail secret to preparing juicy and flavourful pork chop and it is surprisingly simple. It’s all in the execution and it takes two different cooking methods in order to get the perfect balance between a seared outside and a fully-cooked tender inside. You can get creative with this dish by varying the different types of spices or sauce that you use to compliment the pork. I chose a pretty simple combination of spices with garlic powder, salt, pepper, onion powder and some red pepper flakes for a little heat.

Ok, now that I have you salivating I will get down to the method so that you can hurry up and recreate this dish. Bring out your cast-iron skillet and heat some oil on it. At the same time, preheat your oven to 450. I bet you can see where I’m going here. Once the oil is hot, add the seasoned chops and sear on each side. Once those delicious juices are locked in, move the whole pan into the oven. Cook for about 10 minutes or until the meat is cooked trough. Let the chops rest for a out 5 minutes then enjoy! By searing first and then cooking in the oven, it allows an even cooking with a nice outer browning which really translates into flavour. Let me know your seasonings or sauces you chose to pair with this protein!


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