Start with a pork cutlet, rind removed that is approximately 2.5cm thick*.
On a medium-high heat, without any oil, once the pan is hot, sear the outer edge of the chops for 3 minutes or until nice and golden. Use your tongs for one cutlet or for multiple, a pair of skewers can help keep them upright.
Cook the cutlet on one side for 5 minutes on one side. Turn and cook for a further 4 minutes. Add a little bit of oil or butter if needed and cook for a final minutes.
Set the pork aside on a plate and let it rest for a final 2 minutes before serving.
*If your pork cutlet is slightly thicker than 2.5cm, your chop will be cooked blushing pink which chefs prefer as the meat is extra juicy. If you’d like your chop to be cooked to just white – adjust the cooking time by a few minutes on each side.
