Ingredients
Scale
- 2 D’Artagnan Berkshire Porterhouse Pork Chops
- Kosher salt and cracked black pepper for seasoning
- 2 Tbsp. D’Artagnan duck fat
- 2 large sprigs rosemary
- 6 – 8 sprigs thyme
- 2 large cloves garlic, thinly sliced
- 2 Tbsp. butter
Instructions
- Preheat oven to 325 F.
- Season the two chops with salt and pepper on both sides and set aside for about 20 minutes.
- Over high heat, heat a cast iron or a heavy bottom pan that will accommodate both chops.
- Add the duck fat. When the fat begins to shimmer, carefully add the meat to the pan.
- Allow the chops to cook for 5 minutes before moving them.
- Add the fresh herbs.
- Flip the chops and lower the heat to medium-high.
- Let cook for five minutes more.
- Add sliced garlic and butter to the pan.
- Very carefully transfer pan to the oven and roast for about 15 minutes, until a meat thermometer reads 145 F.
- Remove from oven.
- Tilt pan and spoon the butter over top the chops.
- Serve warm.