Ingredients:
Kosher Salt
Fresh Ground Black Pepper
Fresh Rosemary
One Lemon
Directions:
1. Preheat the oven to 250*F and set a wire rack inside a rimmed baking sheet.
2. Pat the pork chops dry and season with salt and pepper. Then add some fresh rosemary, fresh squeezed lemon juice, and a little lemon zest.
3. Roast until the pork chops reach an internal temperature of 135*F. If you cook them beyond, you are unnecessarily drying out the meat and not giving the Mangalitsa pork chop the homage it deserves.
4. Heat a cast iron skillet over high heat. No need to add oil as the pork fat will provide ample fat for searing. Once adequate temperature is reached, place the pork chops in the skillet, with a sprig of rosemary. Sear until a golden crust is formed, turning once.
5. Remove from skillet to cutting board and rest. Most recommend letting pork chops rest 5 minutes, but I find they are more tender after a longer rest, waiting up to 10 minutes before slicing into them.