Pan-Seared Pork Chops Au Jus

1. Place a roasting rack in an oven preheated to 350 degrees F.  

2. Make an incision in the connective tissue and fat that surrounds the “eye” of meat of the pork chop—this will prevent the chop from buckling or warping as it cooks.   

3. Season the pork chops well with salt and pepper on both sides just before cooking.

4. In a stainless steel skillet, heat the oil until a drop of water spits back at you.

5. Lay the pork chop in the hot pan so that hot fat spatters away from you, not towards you. 

6. Sear the pork chops in the hot oil, about 2 minutes on a side—do not move the pork chop while it’s searing. You are looking for a brown caramelized color on the surface.  

7. Using tongs, hold the pork chop so the fat-rimmed edge is immersed in the hot fat until the fat is rendered, slightly caramelized, and cooked through—the point is to EAT the fat with the pork.  

8. Remove the pork from the pan, and place on the pre-heated rack in the oven, cover with dab of butter.

9. Pour the liquid fat out of the pan. There will be a little glaze of protein from searing the pork chop.

10. Pour the wine into the pan, and dislodge the crusty bits using a wooden spoon.  

11. Reduce the wine and residue until almost dry and pour over warm pork chops.