Pan-Seared Pork Chops - For the Carnivore Diet
This pan-seared pork chop method delivers a deep golden crust and a tender, juicy interior using only animal-based ingredients. A hot skillet, dry chops, and generous seasoning with salt are the keys to restaurant-quality results at home.
Use beef tallow or ghee for a clean, high-heat sear, then finish with a quick butter baste for richness. Aim for 140–145°F internal temperature; the carryover heat during rest brings them to perfect doneness. A splash of beef or pork bone broth turns the pan fond into a quick, carnivore-friendly jus.
Leftovers keep well and can be enjoyed cold or gently rewarmed in the skillet with a spoon of fat. Nutrition will vary by chop thickness and fat used; the estimates provided are per serving.
Ingredients
- 4 pork chops, 1-inch thick (bone-in preferred)
- 1.5–2 teaspoons kosher salt
- 2 tablespoons beef tallow or ghee
- 2 tablespoons unsalted butter, for basting (optional)
- 2–3 tablespoons beef or pork bone broth, for deglazing (optional)
Instructions
- Temper and dry: Remove chops from the fridge 15–20 minutes ahead. Pat very dry on all sides.
- Season: Sprinkle salt evenly on both sides and the edges.
- Preheat: Heat a heavy skillet (cast iron ideal) over medium-high for 3–4 minutes. Add tallow/ghee and heat until shimmering.
- Sear first side: Lay chops in the pan without crowding. Sear 3–4 minutes without moving until a deep golden crust forms.
- Flip and cook through: Flip chops, reduce heat to medium, and cook 3–5 minutes more, basting with butter if using, until internal temp reaches 140–145°F (60–63°C).
- Optional jus: Transfer chops to a plate to rest 5–8 minutes. Pour bone broth into the hot pan, scrape up browned bits, and reduce 30–60 seconds. Whisk in any resting juices.
- Serve: Spoon jus over chops and finish with a pinch of salt to taste.