Charlie's Pan Fried Pork Chops

DIRECTIONS

1. Place pork chops on a plate and season generously with salt, pepper and herbs. Charlie likes to use Omnivore Salt seasoning. 
2. Place the plate, uncovered, in the refrigerator for up to 24 hours to flavor and dry out the surface of the pork chops. If short on, time place in refrigerator for at least 20 - 30 minutes. 
3. Remove chops from refrigerator and let rest until room temp. 
4. Heat your cast iron skillet over a low to medium-low heat. 
5. Balance your chops in the hot skillet, back fat side down. Here you are rendering the fat cap into lard in this first phase of cooking. This is a slow and tedious part of the cooking process, but very important. 
6. You will know that part of the process is done when the fat has reduced in thickness by half. 
7. The fat cap should be nice and brown with the pan covered in the melted lard. 
8. Turn the heat up to medium-high. 
9. This is the frying phase. If you have bone in pork chops, you will need to follow the extra step of balancing the pork chops on their bone side and frying until the meat around the bone in brown. 
10. Lay the pork chops on their loin/eye side down. You should hear a loud frying sound. 
11. Fry for 1 - 2 minutes before checking. 
12. Once the first side is nice and brown, flip to the other side. 
13. Once both sides are nice and brown, continue to cook the chops flipping as needed until you reach an internal temperature of 130 degrees F. 
14. Remove chops from the pan and place on a cutting board. 
15. Loosely cover with a piece of tin foil for 5 - 10 minutes. 
16. This resting stage allows the pork chops to reach a peak temperature inside and allows juices to rest in the chop. 
17. Time to serve!