2 bone in Canadian pork chops, at least 1 inch thick
2 cloves garlic
Fresh thyme, rosemary
Salt and black pepper to taste
Heat cast iron fry pan to medium high and add a couple tablespoons of fat to the pan. I repeated the bacon drippings and duck fat because it was readily available and I had used it to flavor other dishes throughout the day. Any fat with a high smoking point would work here. The herbs and garlic went into the pan to flavor the oil. After a few minutes the pork chops, spiced just with salt and pepper, went into the sizzling pan. I left them in the pan for about 6 minutes on either side. I like to use cast iron because of the crust the pan, oil and high heat form and I always choose Canadian pork, preferably a heritage brand and whenever I can I invest the extra money in Berkshire pork; it’s a little harder to find but worth every penny and all of effort with every bite. I try and remove the chops from the pan at the medium stage so that medium well is achieved while resting. Over cooked pork is one of the least enjoyable things to try and eat. It’s happened to all of us and fears of the possible dire results of eating raw pork have always lended it to overcooking being an acceptable standard. While I wouldn’t eat it completely raw I’m ok with a faint medium well pink line and the extra juiciness that comes with it. Any cut of chop or pan would work for this recipe. Adjust your cooking time and ingredients to the cut and pan option you have. Fast fry’s are sometimes a great option you’ll just need a few more and dinner will be ready in half of the time!