Pan-Seared Mangalitsa Pork Chops
Ingredient and serving inspiration. Your finished dish will vary.
A browned crust, a juicy center, and a simple pan sauce let a well-marbled chop shine. Serves 2. Timing varies with thickness; use a thermometer.
Ingredients
- 2 pork chops
- Salt and black pepper
- 1 teaspoon oil or rendered pork lard
- 1 tablespoon butter
- 2 thyme sprigs and 1 crushed garlic clove
- A splash of stock or water
Method
- Pat the chops dry and season both sides. Heat a heavy skillet over medium-high heat with the oil.
- Sear the chops until browned on both sides, turning with tongs. Brown the fat edge briefly as needed.
- Reduce the heat. Add butter, thyme, and garlic and spoon the butter over the meat. For thick chops, finish in a 350°F oven in an oven-safe pan.
- Cook to at least 145°F in the thickest part, away from the bone. Rest at least 3 minutes.
- Deglaze the pan with stock, scraping up browned bits. Spoon over the rested chops and serve with potatoes or a crisp salad.
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Cook with confidence
Use a food thermometer: whole pork chops, steaks and roasts need 145°F followed by at least a 3-minute rest; ground pork and fresh sausage need 160°F. For ham, follow its label: fully cooked ham from a USDA-inspected plant reheats to 140°F; other cooked ham and leftovers to 165°F. Raw fresh ham needs 145°F and a 3-minute rest.