Duroc pork chop

A bone-in loin chop from the Duroc breed, with a fat cap on the outer edge. Duroc has more intramuscular fat than most commercial pork, so it can be cooked to 62 °C to 63 °C and stay moist. The thickness decides the method. Up to about 2.5 cm, cook it in the pan only. At about 4 cm or more, use a reverse sear. Render the fat cap on its edge before the faces go down. Cut through the fat cap at 20 mm intervals if the chop starts to curl.