Restaurants›Vito's›Salt & Pepper Pork Chop Recipe

Salt & Pepper Pork Chop Recipe

Inspired by Vito's
Time40m
Serves4

Make Salt & Pepper Pork Chop Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork & Marinade

Pan & Finish

Method

Pork & Marinade

1

Remove pork chops from the refrigerator 30–45 minutes before cooking and pat them dry thoroughly with paper towels. Dry surface ensures a better sear.

2

Season both sides of each chop evenly with the kosher salt. Use about 1/4 tbs salt per chop if you want to distribute differently; here, portion the 1 tbs across both sides of the four chops.

3

Combine the freshly ground black pepper and garlic powder in a small bowl. Liberally press this pepper mixture onto both sides of each pork chop so the pepper forms a coarse crust.

4

Brush or rub each chop lightly with the neutral oil on both sides — this helps drive heat conduction and produces a crisp, browned exterior.

Pan & Finish

5

Preheat and Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbs neutral oil and swirl to coat. Place the pork chops into the pan, laying them away from you to avoid splatter. Do not crowd the pan — cook in batches if necessary.

6

Sear the chops without moving them for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the second side for 3–4 minutes longer. Timing will vary with chop thickness; aim for an internal temperature of 135–140°F (57–60°C) for medium doneness (they will rise a few degrees while resting).

7

Baste and Finish

Reduce heat to medium-low. Add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter, garlic, and herb-infused fat over the chops continuously for 1–2 minutes. This adds flavor and helps finish cooking gently.

8

Rest

Transfer pork chops to a cutting board or plate and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute; the internal temperature should climb to about 140–145°F (60–63°C) depending on your target.

9

Serve

If desired, squeeze a little lemon over the chops for brightness. Serve whole or slice against the grain. Spoon any pan juices (remove garlic and herbs if desired) over the pork before serving.