Bone-In Pork Chops (Carnivore, Cast-Iron Basted) - For the Carnivore Diet
Bone-in pork chops stay juicy and flavorful when you keep things simple: salt, high heat, and a generous spooning of hot animal fat. This method builds a deep crust on the outside while keeping the meat tender, and it works for both rib and loin chops.
Dry-brining with salt pulls moisture to the surface, which then helps form a better crust. A ripping-hot cast-iron pan does the searing, and a quick oven finish keeps thicker chops from drying out. Baste with lard, tallow, or butter to coat the meat in rich flavor and help it cook evenly.
For thinner chops, keep it all on the stovetop. For thicker chops, let the oven do the final work. Rest briefly so juices redistribute, then pour the pan drippings over the top. No herbs or spices needed—just pork, salt, and fat.
Ingredients
- 2 bone-in pork chops (1 to 1.5 inches thick; rib or loin)
- 1 to 2 teaspoons fine salt, divided (or to taste)
- 2 tablespoons pork lard, beef tallow, or unsalted butter, plus more for basting if desired
Instructions
- Pat the pork chops dry. Season all over (including the edges) with salt. Rest 20 to 60 minutes at room temperature, or refrigerate uncovered up to 24 hours for a drier surface and deeper seasoning.
- If chops are 1.25 inches or thicker, preheat the oven to 400°F (205°C). Place a cast-iron skillet over medium-high heat for 3 to 4 minutes until very hot.
- Add the lard, tallow, or butter to the hot skillet. Lay in the chops and sear without moving until the first side is deeply browned, 2 to 3 minutes.
- Flip and sear the second side 1 to 2 minutes. Use tongs to stand the chops on their fat cap and render for 30 to 60 seconds.
- Reduce heat to medium. Add a little more fat if the pan looks dry. Tilt the skillet and baste the chops with the hot fat for 60 to 90 seconds.
- Finish cooking: For thick chops, transfer the skillet to the oven and cook 4 to 8 minutes, until the center reads 135 to 140°F (57 to 60°C). For thinner chops, continue on the stovetop over medium heat, flipping and basting as needed until the same temperature is reached.
- Transfer chops to a plate and rest 5 to 10 minutes (carryover will bring them near 145°F/63°C). Spoon pan drippings over the top and add a pinch more salt to taste.