How to Roast a Pork Chop
When roasting any meat, especially a pork chop, you want to start with a dry surface. Be sure to pat down the pork chop before seasoning and cooking. You can also lay your pork chop on a wire rack and leave it in the refrigerator over night. After the surface is nice and dry, you can apply your favorite rub, spices, and seasonings to the meat!
To roast, make sure you use high heat and add to a hot pan in order to get a nice crust on the chop. When using a cast iron pan, be sure to season it well and you can put the pan directly in the oven after you get a good crust to finish it off! The internal temperature of a finished pork chop should be 145-160 degrees. It’s OK if the middle of it looks a little pink. While it is bad news for chicken, a little pinkness isn’t a problem for Pork! I prefer to use Prairie Fresh pork, and if it is availble where you are, I recommend giving it a try!
