The Barnsley Chop

Serving size: 1 pack of 2 chops serves 2.

Choosing your fat: Cook with a good amount of fat to add moisture. Choose oil or fat with a high smoking point necessary for a good sear—ghee butter or rendered fats like lard or tallow, or avocado oil.

Preferred Seasonings: A simple seasoning of salt and pepper is all you need to bring out the meat's natural flavor. Start by using a method called dry salt brining-which can be done at least 1 hour before cooking or up to 24 hours beforehand. Completely pat dry your meat and lightly coat it with either kosher or sea salt on all sides- about 1/2 tsp per 1 pound cut Barnsley Chop. Place it on a baking rack over a sheet pan and in the refrigerator uncovered. Air circulation will allow the salt to absorb into the meat—making a flavorful crust when seared. When you’re ready to cook, season with black pepper or other non-salt-based seasonings—It’s important NOT to add any more salt after this step.

Stovetop over direct heat is the way to go with cooking a Barnsley Chop. This gives you more control over the entire process and ensures that each side gets evenly cooked without a chance of overcooking.

• Start by pre-heating a large cast-iron skillet over medium-high heat for 3–5 minutes.
• Then add a 2 tbsp of oil/fat to the pan.
• As soon as the oil is ripping hot, place the chops in the pan, and sear undisturbed for about 2 minutes per side—this will help seal in all those delicious flavors and build a beautiful golden crust! (*Read below for extra searing tips)
• It will get smoky, but don't worry, just adjust the heat to medium temp. and add another Tbsp of oil/fat if pan is dry.
• Then turn the heat down and cook for another 4-6 minutes, flipping the chops often to ensure even cooking. Altogether, total cooking time will be about 8-10 minutes.
• The internal temperature will continue to rise after you take it off the heat, so you don't want to overcook it.
• And remember to LET IT REST at least 5 minutes before serving. Serve with your favorite sauce or gravy, and enjoy!

To check doneness, use a digital meat thermometer. Aim to remove the chops from the pan at an internal temperature of around 135°–140°, which will be a medium doneness.

Some key things to keep in mind for a proper sear:

• Pat each chop dry—this helps keep it from steaming instead of searing.
• Make sure the pan is hot—add the meat when the oil starts to shimmer and smoke just slightly.
• Avoid overcrowding the pan and leave a few inches of space between the pieces of meat—if necessary, cook meat in smaller batches. This also ensures even cooking and prevents crowded meat from steaming instead of searing.
• Once you put the meat in a pan, let it be. The meat needs a few minutes of uninterrupted contact to sear properly—it will actually stick to the bottom of the pan at first and then release naturally when seared.