Here’s how I get that flavorful char all over the pork chop thats also traps in all the juices.
I Preheat cast-iron griddle with the ribs or grooves on just above mid stovetop setting for about 4-6min.
These are the clearance price mix cuts of pork chops which are about a inch thick & very fatty. I season them with lemon pepper and a little sea salt.
I place only sear 3 pork chops at a time.
1️⃣This is because first I don’t want the cast iron griddle to drop to much in temperature due to over stocking of cold meat on it.
2️⃣ if you place it too much too close together you will have stream start to gather under the meat acting as a barrier to any char/ searing action.
3️⃣I like to have enough space to easily do my quarter turns on the meat to get my 💎 markings.
⬇️To get the 💎 markings, you will place the pork chops vertically pointing to you if you were standing in front of it. Let it sear for 3min. ↗️Then grab the meat with the base of thongs pointing toward you & move your elbow away from your body as if you were slowing pushing someone away. That’s the thong position to finish the 💎 markings.👏🏽place the pork chops down & sear for 3-4min. Repeat steps for opposite side.⠀⠀⠀⠀⠀⠀⠀⠀⠀
After getting my 💎 marks on both sides. I will place 2 inch high baking pan on about a 1/4 of the side of the griddle. I then prop the meat against it to sear the edge of the pork chop. The fat part tastes best when it is crisp from the char. I sear each side for 3-4 minutes. I now always sear all 4 edges. My taste buds appreciate the extra attention to detail.🤤
Let me know if you found this useful or if your have a suggestion. Wish you blessings & kindness.