Ingredients (8)
- 2 center-cut bone-in pork chops, about 2 inches thick, left at room temperature for 1 hour
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons canola oil
- 8 ounces pancetta, small dice
- 1 tablespoon finely chopped fresh thyme
- 1/2 tablespoon finely chopped fresh rosemary
- 2 cloves garlic, minced
Tip
How to Freeze Pork Chops
Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.
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Tip
How to Store Pork Chops
Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.
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Next: How to Freeze Pork
Tip
How to Freeze Pork
Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Tip
How to Thaw Pork
Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Next: How to Store Pork
Tip
How to Store Pork
Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Thick, luscious bone-in pork chops end up perfectly cooked in this easy two-step method that calls for an initial sear in a cast iron skillet, then finishing off in a hot oven. The twist, in this ultimate recipe for pork lovers, is a topping of crispy fried pancetta with fresh thyme and rosemary. Serve this to the hungriest carnivore you know, with a simple
Mixed Greens Salad. Make sure you remember to take the pork chops out of the fridge an hour before you plan to cook them, just to take the chill off.
For more, check out our Pork Chops with Cherry Sauce, Braised Pork Chops and Fennel, and Easy Baked Pork Chops.
Instructions
- 1Heat the oven to 400°F and arrange a rack in the middle. Generously season the pork chops with salt and pepper on all sides.
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2Heat the oil in a large cast iron skillet over high heat. When the oil is hot, add the pork chops to the pan. Leave untouched until golden brown around the bottom edge of the meat, about 3 minutes.
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Turn the pork chops over, using tongs.![]()
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3Immediately place the skillet in the oven to finish cooking. Cook until the internal temperature of the chops reaches 145°F at the thickest part, about 5 to 8 minutes, depending on your oven and the thickness of your chops. They should end up cooked medium, still slightly pink in the middle. Take the skillet out of the oven, loosely cover the pork chops with foil, and set aside to rest for 10 minutes before serving.
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4Meanwhile, set a large skillet or frying pan over high heat. Add the pancetta and herbs. Reduce the heat to low and continue to cook the pancetta, stirring continuously to break up any large clumps, until all the fat is rendered and the pancetta is crispy. Add the garlic and cook until fragrant, about 1 minute. Season with black pepper (the pancetta will already have enough salt) and set aside.
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5Transfer the pork chops to warmed serving plates and spoon the pancetta mixture on top.
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Turn the pork chops over, using tongs.
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