A pork chop is as good an any steak if it’s prepared correctly. So here’s how to prepare a perfect pork chop.
Bring the chop to room temperature. Score the edges so the fat renders when it cooks. Blot dry and season with salt and black pepper. Heat a little oil in a pan and holding the chop with tongs and sear all the edges with the heat on high.
Then as one side browns add 2 pats of butter and some more oil. When the butter melts, tilt the pan and spoon it over the meat. Make sure that the hot pork fat, olive oil and butter sears every crevice. Do the same on the other side.
It’s a thick chop so give it another 3-5 minutes on each side on medium heat.
Remove the chop and let it rest. Pour out most of the fat from the pan add some oil, 2 pats of butter, the vermouth and currant jelly. Deglaze the pan, whisk the sauce and pour over the chop.
