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Proteins & Mains
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Pork Chops
Pork Chops
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Cast Iron Method
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Sear on both sides in a hot cast iron pan with avocado oil, then finish in the oven at 400°F.
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Use a thermometer and pull at 140-142°F — carryover gets you to 145°F.
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The sear gives you the crust, the oven gives you even internal cooking.
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This is the most consistent method for thick chops.
Grill Method
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Set up a two-zone grill — one side hot, one side cooler.
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Start the chops on the cooler side to cook them most of the way through gently, then move to the hot side to finish with a sear.
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This indirect-then-direct approach gives you juicy meat with great grill marks and char.
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Season before grilling: salt, pepper, garlic powder, with an olive oil rub.
Bone-In vs. Boneless
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Bone-in chops are more forgiving because the bone insulates the meat and slows down cooking slightly.
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They also tend to be juicier.
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Boneless chops cook faster and are easier to eat, but require more attention to avoid overcooking.
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For beginners, go bone-in.
Stop Overcooking Pork
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The USDA lowered the safe internal temp for pork to 145°F years ago, but most people still cook it to 165°F+ out of habit or fear.
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That's the difference between a juicy, slightly pink chop and a dry hockey puck.
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Medium rare pork is safe, delicious, and the way it's meant to be eaten.
Quick Tips
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145°F internal temp — slightly pink in the middle is safe and correct
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Oil with EVOO or avocado oil before seasoning: salt, pepper, garlic powder
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Bone-in chops are more forgiving for beginners
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Rest for 5 minutes after cooking — same as any other protein
Featured In The Playbook
Base Seasoning Blend
Classic BBQ Rub
Jerk Marinade
Mediterranean Rub
Classic Mashed Potatoes
Foil-Pack Green Beans
Foil-Pack Potatoes & Onions
Roasted Broccoli
Roasted Potato Chunks
Smash Potatoes
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