Let’s cook our 2” signature chops together!
First you want to heat your cast iron pan (or whatever dutch oven style pan you use) and add your cooking oil. I prefer leaf lard but you could use butter, olive oil, or bacon grease.
**Try to stay away from seed oils if you can!
When your oil starts to sizzle, start adding your chops.
**Be careful here. The oils can pop and burn you!
Turn as needed until all sides are lightly seared.
This is when I start adding my seasoning. You can add whatever you like. Today I’m using salt, pepper, garlic powder, onion powder, and some rosemary from the garden.
**I recommend not seasoning in advance because those herbs will burn while searing the meat.
Next I add some water or broth so that there’s plenty of liquid to cook in and quickly place the lid on to trap the steam.
You will have wanted to pre-heat your oven to 300 degrees.
Cook time varies greatly based on your oven and the pan that you use so I recommend going based on temp rather than time.
You want the internal temp to reach about 140 so the middle is a medium pinkish color. I find that removing it when the temp reads 135 and letting it rest for a few minutes in the uncovered pan allows it to settle at the right temp.
Take the meat out of the pan after a couple of minutes and you’re ready to serve!
Enjoy & let me know if you have any questions!