#ELECTRIC PORK CHOP FULL#

Thirty minutes before cooking, remove the chops from the fridge and allow them to come to room temperature. 2 tablespoons lard, bacon grease, or coconut oil (for frying).1 teaspoon sea salt (I use Redmond Salt).And if you raise your own hogs, you’ll especially love it because it allows the beauty of the homegrown pork shine right through. It’s so simple, it almost doesn’t feel like it should be a recipe, but it produces the most flavorful and tender pork chops I’ve yet to find. Therefore, allow me to share my most-favorite pan fried pork chop technique today.

I’ve tried a number of them, with not-so-happy (aka dry and chewy) results. When it comes to pork chops, Pinterest will give you two billion different options for cooking chops with stacks of canned soup, tomato sauce, and everything in between. It’s a stark contrast to the cream soup-smothered casseroles or ketchup-drowned meatloaf of my youth… Amen?

#ELECTRIC PORK CHOP FULL#

When I’m working with homegrown meats or garden-raised veggies, I find myself wanting to stay as basic as possible with my additions or seasonings so the glory of the carefully-grown ingredients can shine to their full potential. However, when it comes to the cooking part, well, that’s when things are rather simple. But that’s a topic we’ll cover another day.)

(Or you might also start wondering if you’re completely off your rocker for willingly partaking in this homestead thing…. Such is the case with homegrown meat. If you take into consideration the time and effort required in buying or breeding the animal, keeping it alive to butchering age, making sure you feed it properly and efficiently as possible, and then processing it into neatly wrapped packages, you’ll find yourself staring at the roast chicken or home-raised pork chop on your plate with a whole new appreciation. Preparing homegrown food is either extremely complicated or insanely easy…

Electric pork chop