This technique gives the humble pork chop the respect it deserves; why should steak have all the fun? The pan-frying technique guarantees a supremely crusty outside, a juicy and tender inside ...

You can reverse sear rib-eye steaks, filet mignon, New York strip steak, or a pork tenderloin ... steak will sear in a hot pan, and also experience carry-over cooking. Here's a chart with target ...

"Made my entire house smell for two weeks after cooking a steak proper." Another added: "I love steak, but can't with all the butter. I'm happy with just salt and a high heat pan." Someone else ...

Step 3: Meanwhile, add the garlic oil and butter to a heavy-based frying pan in which all the pork steaks can fit snugly and put over a medium to high heat. Once it starts sizzling, add the pork ...

Pan frying uses the most fat ... Searing is most delicious for fattier cuts of steak like ribeye or porterhouse, thick pork chops, buttery scallops, or cauliflower steaks. In these dishes ...

To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. When frying the pork, to test if it is done ...

Breaded pork comes with a ... Re-dip each steak into the egg and breadcrumbs again - this creates an extra crisp coating. Heat up a non-stick frying pan and pour the oil in for frying.