SEARED & ROASTED PORKCHOP SKILLET //
growing up, I was never a fan of pork. okay, that's not true. I was a fan of bacon, but I think I had one too many dry, bland porkchops as a kid, so I wrote them off. by the time I was a teen I simply refused to eat them anymore, convinced that they were just cardboard-like slabs of tasteless meat. and when I became a vegetarian, I was certain I would never have a porkchop again.
this recipe is different. it's delicious. it's moist, packed with flavor and depth, drawing on seasonal fall vegetables and hearty herbs. I'm sure part of the reason it tastes better than my childhood porkchops is because it's from a healthy, happy, sustainably raised local hog, rather than a miserable, sick, corn-fed pig from a feed lot. not only is the ratio of (healthy) omega 3 fats to (more damaging) omega 6 fats much higher in pasture-raised, organic animals, but the meat is leaner as well. i don't eat pork often, but this will definitely be on the rotation from here on out!
I love this recipe because it's also incredibly simple. as much as I love to cook, the thing I love even more is only having to clean one pan at the end of the night. it's also completely safe for the auto-immune protocol (except black pepper, only if you tolerate it).
this recipe can easily be doubled or tripled, but would require more baking time in the oven to ensure that the pork is cooked through.
- 1 bone-in organic pork chop
- 3 tbsp rendered duck fat
- maldon sea salt
- cracked black pepper
- 1/4 red onion, sliced thick
- 1/2 celery root, cubed
- 1/4 stalk leeks, sliced
- 2 carrots, sliced thick
- 2 tbsp coconut oil
- 1/4 cup bone broth or stock
- 5 whole garlic cloves
- 4 cippolini onions, halved
- fresh herbs: thyme, rosemary, sage
- preheat oven to 375 degrees fahrenheit
- toss chopped vegetables in coconut oil, sea salt and cracked black pepper
- heat cast iron pan on the stovetop to medium-high heat. add rendered duck fat and spread evenly (or cooking fat of your choice)
- score the fatty side of porkchop using a sharp knife, taking care not to slice too deep and cut the actual flesh below the fat. salt and pepper both sides.
- place porkchop in center of the pan and sear on each side for about two to three minutes. make sure to sear the scored fatty side until slightly crispy. meat should be lightly browned but not cooked through. this will seal in the juices and result in a much more moist and flavourful end result.
- turn off heat and add the chopped vegetables and herbs, crowding them around the porkchop in the center of the pan. pour broth over vegetables. the veggies will steam and sear a bit in the hot pan!
- place entire cast iron pan in the oven and roast for about 15 minutes, removing when internal temperature of the pork reaches 140 degrees
- slice pork and serve
try to save a little for the next day... it's almost even more delicious as leftovers once the herb-infused stock has mingled with the veggies and the meat all night.