Part 3/7:
The first step in the cooking process is heating a pan to medium-high heat and adding a neutral vegetable oil. Proto explains that the oil should shimmer and smoke slightly before the pork chop is introduced to avoid splashing. He stresses not to turn the chop until a golden-brown crust forms on one side, allowing for optimal caramelization.
After achieving a good sear on both sides, Proto suggests searing the fat side to render the fat and enhance the chop’s flavor. At this point, he adds butter, fresh thyme, and crushed garlic to the pan, which not only flavors the pork but also creates a luxurious base for the forthcoming sauce through a technique called basting.