Skip to main content
Epicurious

Pan-Seared Pork Blade Chop

By Dawn Perry

4.4

(2)

Image may contain Food
Pan-Seared Pork Blade ChopDitte Isager

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 1 1/2"-thick pork blade chop (about 2 1/2 pounds)
1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
4 garlic cloves, finely chopped, plus 1 head of garlic, halved crosswise
1/2 cup olive oil
2 tablespoons chopped fresh rosemary, plus sprigs for serving
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Combine pork, lemon slices, chopped garlic, oil, and 2 tablespoons chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 8 hours.

    Step 2

    Let pork sit at room temperature 30 minutes before cooking.

    Step 3

    Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.

    Step 4

    Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.

    Step 5

    DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.

TagsPork ChopPorkMeatMainDinnerGluten FreeDairy FreeNut FreeEasyWeeknight Meals5 Ingredients or FewerSearCast Iron SkilletEpicurious

See Related Recipes and Cooking Tips

Read More
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.