Start with a pork chop, rind removed that is approximately 2.5cm thick*.
On a medium-high heat, without any oil, once the pan is hot, sear the outer edge of the chops for 3 minutes or until nice and golden. Use your tongs for one chop or for multiple, a pair of skewers can help keep them upright.
Cook the chop on one side for 4 minutes. Turn and cook for a further 2 minutes. Add a little bit of oil or butter and cook for a final minute.
Set the pork aside on a plate and let it rest for a final 2 minutes before serving.
*If your pork chop is slightly thicker than 2.5cm, your chop will be cooked blushing pink which chefs prefer as the meat is extra juicy. If you’d like your chop to be cooked to just white – adjust the cooking time by a few minutes on each side.
