- Salt pepper and Iberico pork lard applied to a thick cut pork chop
- Sear on all sides until brown and remove to rest (should be about 2/3rd done, use thermometer to measure temp)
- Add a bit more lard, smashed garlic cloves, thyme, and shallots. Cook until translucent, then shut off heat, remove cast iron pan from heat, reintroduce pork and top it with the garlic / thyme / shallot mixture. Let it rest and it should finish up to temp. (Depending on cast iron pan quality, some may need to turn off the heat and leave the pan on that burner for a residual effect).
- Optional sauce via deglazing with apple brandy, adding in bone broth of choice ( chicken, pork, or basic veggie broth prefefed), reduce by half, add cream, tablespoon of grain mustard, some butter, and taste for salt / pepper.
Recipe credits @wolfgangshmuck