Since we harvested the pigs last year, we have been working on our cooking skills, that is, learning how to cook pasture raised meat. We are almost out of pork chops now, and since that is one of the favorites and easiest to cook, here is Ryan’s way of doing it. (Kathleen does it quite differently, with breading, fried and baked.)
Preheat oven to 425, heat, the cast-iron on the stove, top, rub the pork chops with Seasoning salt, pepper, garlic powder.
Goes well with homemade French yogurt bread.
Two minutes sear in butter on a moderately hot pan,
Hand sear the edges to brown the fat.
Then bake at 425 for about six minutes, until over 140 internal temperature.
Less than 15 minutes to prepare two pork chops from start to finish, since they are an inch thick, they are pretty hefty.
Little Farm in the Big City 