Fleur De Sel Pork Chop

1. Buy Pork Chop bone-in and thick.

Choosing a thick chop allows you to get a nice golden sear on both sides and a perfectly cooked tender center. If you end up with thinner pork chops be sure to adjust the cook time. Don't let it sear quite as long, and watch the internal temperature to know when it is done. 

2. Season well. 

DEBZ Fleur De Sel Herbes De Provence salt and pepper. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It's always best to season your pork chop before putting them in the skillet as well. Season both sides and feel free to add more than just salt and pepper

3. Get your skillet HOT.

The goal of this initial sear is to get a golden, crisp crust on your chop without really cooking the center. A hot pan is CRUCIAL. Let it cook a couple minutes undisturbed, then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side. 

4. Use a meat thermometer.

Using a meat thermometer takes the guess work out of cooking pork chops. As always, give the meat some time to rest before digging in. (Five to ten minutes should do the trick.) What we're looking for: 140°-150° F. 

No pink here! The meat should be completely white all the way through, but you don't want or need to overcook them. Pork chops at this temperature will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.