My dad and I own a small restaurant.
We have a relatively small menu, but a small kitchen to accompany that. Most of the dishes that I am tasked with prepping and cooking I am fine with; however, I have the most problem with pan-frying our 12/14 oz Frenched, Bone-in Pork Chop.
We do not have a working oven, so we (I) pan-fry it to cook. Sometimes they are 2" thick, but most are 1.5" thick, which is really huge considering I have to cook it to around 150 (our clientele do not like seeing pink pork, so 140-145 F, forget about it).
Right now, this is how I do it:
1.) Order comes in for the chop
2.) I pull it from the walk-in (30 F), pat it dry with a paper towel (we use a homemade marinading paste).
3.) Veg oil in a frying pan, med to med-high heat, chop in, garlic clove in.
4.) About 5 mins in, I throw in a knob of butter and baste every 1-2 mins, turning the chop every minute.
5.) At around the 13 minute mark, I lower the heat to med as it starts to brown too much, and baste.
6.) Around the 15-16 minute mark, I take it off the heat but leave it in the pan and let it rest for 3 minutes.
7.) Most of the time it comes out to around 135-140 in the center, but around 150 around the edges, so the center is slightly undercooked, and the outer layer is overcooked.
To get around this, sometimes I zap it in the mic for 15-30 seconds depending on how undercooked it is.
I feel terrible about doing this, and was wondering if anyone could offer any other method? I do not have access to an oven or sous-vide machine. I was wondering if there is a way to cook the cooking time to around 13-15 minutes, as the second longest dish to cook is a Steamed Chilean Sea Bass, which steams for 12 minutes, and rests for 1 minute.
Any advice is greatly appreciated.
I just really want a way to cook the pork chop that doesn't ruin the integrity of the food, ie, I just want to cook it straight on the pan. What am I doing wrong?