Get a heritage breed that hasn't had all the fat removed from the gene pool. Check out the Berkshire/Kurabota pork chops they sell at high-end butcher shops lik

Get a heritage breed that hasn't had all the fat removed from the gene pool. Check out the Berkshire/Kurabota pork chops they sell at high-end butcher shops like Niku (when the site comes back up, but you can Google Images for some of their stuff, or their Instagram). [1, 2] It's a perfect almost-red meat. Cast iron skillet on high heat, start with a high smoke point oil, 1 inch thick salt and pepper'd heritage chop, 10 minutes total (3-3-2-2) add butter (and optionally sage, and whole garlic clove - just watch they don't burn†) after the first 6 minutes and baste continuously to finish. Melts like butter. † if I see them starting to burn, I place them on top of the chop and pour the fat from the pan over it. Seems to stop the cook while continuing to impart the flavor. [1] https://www.nikubutchershop.com/ https://www.nikubutchershop.com/ [2] https://www.instagram.com/p/B9Faga-DCL8/ https://www.instagram.com/p/B9Faga-DCL8/