D’artagnon Berkshire Pork Chops! Easily one of the most superlative, sublime and superbly designed pork cuts you will ever taste in your life. Well, at least that’s how it went for me any ways. It was so good in fact, I ate t2o of them. You can’t help your self and sometimes the voraciousness that comes over you (me in this case), when food is just that good. Eat eat and eat we must. And so I did. Lots! I had this gorgeous chop on a bed of new potatoes, done in a pomme purée, along nestled with braised cabbage with just the right amount of sweetness and acidity. Need I say more?! Not!
D’artagnon bone in center cut pork chops (2)
fresh cracked pepper
On a plate, season both sides of the chops with salt and pepper liberally. Heat a skillet or cast iron frying pan. Add a couple table spoons of olive oil, or peanut oil. Your choice! Place the chops in once the skillet is searing hot. And I mean super hot. Caramelize and turn the chop once the chop is colored and only then. Do not move or toy with it to peak at it. If your skillet is hot, this first step should only take about 3 minutes. Cook off the fatty sides of the chops to attain a nice sear and brown off the sides. (Optional). Finally, flip to the other side and repeat. Place the butter and crushed garlic (paper on), and the fresh thyme into the skillet and baste the top of the chop. Finish the chop in a preheated 400 degree oven for 4-5 minutes . Done! Serve with your favorite side or sides.
Note: Allow the meat to rest for at least 5-8 minutes before cutting. You’ll thank me later.