Confit pork chop with thyme

Pork chop is a lean meat, except the ring of fat on the outside, so quite easy to cook dry. This is an easy way to cook pork chop (around 1cm thick) at low temperature in its own oil to get a juicy effect. 

Confit pork chop with thyme

I like that the thyme used in marinade stays green and aromatic even after cooking.

1. Trim the fat off the outside of pork chop , cut into small cubes. Season pork chops with salt, some 5 spices powder and a lot of thyme for an hour. 

Confit pork chop with thyme

2. In a small frying pan at medium heat, render oil out of the fat, the aim is to have a thin layer of oil at the bottom of pan. Or just use olive oil if there is not enough fat around the chop.

3. Still at medium heat, place pork chops in the pan, quickly turn over to heat up the other surface. 

Confit pork chop with thyme

4. Remove from heat, the residual heat of the frying pan and oil should be enough to slow cook the pork chop, turn over half way. For such a thin chop, should cook through and no more pink juice coming out in about 2 minutes each side.