Dry-Aged Pork Chop Recipe

Prepare the Pork Chop

Remove the dry-aged pork chop from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Sauté Aromatics

In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until they are soft and fragrant, about 3-4 minutes.

Season the Pork Chop

Generously season the pork chop with salt and pepper on both sides, and sprinkle with chopped fresh rosemary.

Sear the Pork Chop

In the same skillet, increase the heat to medium-high. Add the pork chop and sear for about 4-5 minutes on each side, until a golden-brown crust forms and the internal temperature reaches 145°F (63°C).

Rest and Serve

Once cooked, remove the pork chop from the skillet and let it rest for 5-10 minutes. Serve with sautéed shallots and garlic, drizzled with chimichurri sauce.