Dry Aged Bone-in Pork Chop Recipe
Make Dry Aged Bone-in Pork Chop Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Chop Preparation
Serving Suggestions
Method
Pork Chop Preparation
- 1
Dry Aging the Pork Chop
If time allows, dry age the pork chop in the refrigerator for 24-48 hours uncovered to develop a deeper flavor. Ensure that it is placed on a wire rack so air can circulate around it.
- 2
Seasoning the Pork Chop
Generously season both sides of the pork chop with kosher salt, black pepper, garlic powder, and onion powder. Allow it to sit at room temperature for 30 minutes before cooking.
- 3
- 4
- 5
Basting
As the second side cooks for another 4-5 minutes, spoon the melted butter and rosemary over the top of the chop to enhance the flavor.
- 6
Checking Doneness
Use a meat thermometer to check the internal temperature. The pork chop should reach an internal temperature of 145°F (63°C).
- 7
Resting
Remove the pork chop from the skillet and let it rest for at least 5 minutes before serving to allow the juices to redistribute.
Serving Suggestions
- 8
Plating
Serve the pork chop on a warm plate with lemon wedges and a sprinkle of fresh parsley for garnish.
- 9