HERITAGE RED WATTLE PORK, BONELESS TENDERIZED LOIN CHOP

Here's a delicious and simple recipe for your Heritage Red Wattle Pork Boneless Tenderized Loin Chop that brings out the rich, natural flavor of this prized heritage breed:

Pan-Seared Heritage Red Wattle Pork Loin Chops with Garlic Herb Butter

Serves: 2–4
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Resting Time: 5 minutes

Ingredients

• 2–4 Red Wattle pork loin chops (boneless, tenderized, ~¾–1 inch thick)

• Kosher salt and freshly ground black pepper

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 garlic cloves, smashed

• 4–5 sprigs fresh thyme (or rosemary)

• Optional: a squeeze of lemon juice for brightness

Instructions

1. Bring to Room Temp: Take the pork out of the fridge 20–30 minutes before cooking to let it come to room temperature.

2. Season: Pat the chops dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

3. Preheat Pan: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it shimmer.

4. Sear the Chops:

   • Place the chops in the pan and sear for 3–4 minutes per side, depending on thickness. You want a golden-brown crust.

   • After flipping, add the butter, garlic, and thyme to the pan.

   • Spoon the melted butter over the chops as they cook (called "basting").

5. Check Temp: Internal temperature should reach 140°F (60°C) for medium (it will rise to 145°F while resting).

6. Rest: Remove from heat, tent with foil, and rest for 5 minutes.

7. Optional Finishing Touch: Squeeze a bit of lemon juice over the top for acidity to balance the richness.

Serving Suggestions

• Pair with:

  • Roasted root vegetables or mashed sweet potatoes

  • Wilted greens (e.g., kale, chard, spinach)

  • Apple compote or mustard sauce