Step 2: Rinse and Dry Thoroughly. Once the rust is removed, rinse the pan under warm water and dry it thoroughly with a towel. It's essential to ensure the pan is completely dry; any remaining ...

The recipe starts with thick-cut, bone-in pork chops that are patted dry and sprinkled all over with salt and pepper. When eating the meat plain, I’m a fan of searing the chops to get some good ...

While pork chops and other whole muscle cuts of pork can be cooked to an internal temperature of 145°, ground pork should be cooked to 160°. That’s because most harmful pathogens in pork ...

I used to have to do this back in my sous chef days in St. Louis, only I would have about 50 bone-in pork chops and like 20 racks of lamb to do it on… It sucked!

The 10" pan weighs just shy of four pounds, which is exceptionally light for a cast-iron pan. For reference: A standard Lodge of the same size is nearly two pounds heavier.

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.

When you want to cook them, take them out of the marinade and cook them in a cast-iron pan, pre-heated over medium-high heat until it begins to smoke. Cook them for 1 minute on each side until they ...