Cooking 2” Chops

Let’s cook our 2” signature chops together!

• First you want to heat your cast iron pan (or whatever dutch oven style pan you use) and add your cooking oil. I prefer leaf lard but you could use butter, olive oil, or bacon grease.  

• **Try to stay away from seed oils if you can!

• When your oil starts to sizzle, start adding your chops. 

• **Be careful here. The oils can pop and burn you!

• Turn as needed until all sides are lightly seared.  

• This is when I start adding my seasoning.  You can add whatever you like.  Today I’m using salt, pepper, garlic powder, onion powder, and some rosemary from the garden.

• **I recommend not seasoning in advance because those herbs will burn while searing the meat.    

• Next I add some water or broth so that there’s plenty of liquid to cook in and quickly place the lid on to trap the steam.  

• You will have wanted to pre-heat your oven to 300 degrees. 

• Cook time varies greatly based on your oven and the pan that you use so I recommend going based on temp rather than time.  

• You want the internal temp to reach about 140 so the middle is a medium pinkish color.  I find that removing it when the temp reads 135 and letting it rest for a few minutes in the uncovered pan allows it to settle at the right temp.

• Take the meat out of the pan after a couple of minutes and you’re ready to serve!

Enjoy & let me know if you have any questions!