Mastering the Art of Cooking Dry Aged Pork Chops

Dry aged pork chops deliver an incredibly rich, complex flavor that is hard to match with other cuts of pork. However, cooking these premium chops properly is key to bringing out their full potential. Follow this guide to learn all about dry aged pork, from sourcing to prep to cooking techniques for grilling, pan searing and more.

What is Dry Aged Pork?

Dry aging is a process where pork is stored in climate controlled coolers for 1-4 weeks. This allows natural enzymatic and microbial activity to break down connective tissues. It concentrates the porky flavors as moisture evaporates from the meat’s surface.

The result is supple, tender pork with nutty, funky flavor notes you won’t find in standard chops. Visible crusting on the meat’s exterior develops during dry aging. Optimal candidates for dry aging have fat marbling through the muscle which keeps the meat from drying out.

Sourcing Quality Dry Aged Pork

Specialty meat purveyors like Compart Family Farms offer premium dry aged pork chops Their Duroc breed pork contains ample intramuscular fat perfect for dry aging. Berkshire and Mangalitsa pork also dry age well

Chops should have good marbling and be at least 1 inch thick. Have the butcher cut them from the loin or rib area Leaner chops from the sirloin don’t dry age successfully Bone-in chops age better than boneless.

Prepping Dry Aged Pork Chops

Proper preparation helps dry aged chops cook up tender and juicy:

• Remove membranes – Trim off any thick silver skin or membranes for better browning.

• Dry brine – Sprinkle chops liberally with salt and let rest uncovered in the fridge overnight. This seasons the meat fully and enhances juiciness.

• Pat dry – Blot chops with paper towels before cooking. This aids browning and prevents splattering.

• Bring to room temp – Let chops sit out for 30-60 minutes before cooking so they aren’t ice cold in the middle.

Grilling Dry Aged Pork Chops

Grilling imparts nice smoky char while rendering fat slowly over indirect heat:

• Use a 2-zone fire – Sear chops briefly over direct heat, then move to indirect heat to finish cooking.

• Moderate temp (350-450°F) – Prevent burning or drying out the chops.

• Rotate often – Flips chops multiple times for even cooking.

• 145°F internal temp – Pull chops at 145°F for a touch of pinkness.

• Rest 5-10 minutes – Allows juices to redistribute through the meat before cutting.

Pan Searing Dry Aged Pork

Pan searing is ideal for weeknight meals:

• Cast iron or heavy stainless steel pan – Allows excellent browning.

• Pat chops fully dry – Dry surface aids in sear.

• Medium-high heat – Avoid burning by not using max heat.

• Oil with high smoke point – Grapeseed, avocado or refined coconut oil work well.

• 3 minutes per side – Flip just once for a good crust.

• Baste with butter – Spoon over melted butter, herbs, garlic etc.

• Rest before serving – Keep that juiciness locked in!

Sous Vide Dry Aged Pork

Immersion cooking delivers tender chops edge to edge:

• Vacuum seal seasoned chops – Infuses flavor directly into the meat.

• 130-135°F for 1-4 hours – Lower temp over longer time tenderizes chops.

• Quick sear at end – Finish in a hot skillet for crispy exterior.

• Ice bath to halt cooking – Prevents overcooking if searing multiple batches.

Roasting Dry Aged Pork

Oven roasting offers an easy hands-off method:

• Dry brine chops – Season all over with salt a day ahead.

• Bring to room temp – Take chill off before roasting.

• 275-300°F oven – Moderately low temp prevents drying.

• Periodic basting – Spoon juices over chops for moisture.

• 20-30 minutes – Cook times vary based on thickness.

• Check internal temp – Cook until 145°F internally.

• Rest before slicing – Lock in the juices after cooking.

Serving Suggestions

Dry aged pork deserves some complementary sides and sauces:

• Smoky apple compote
• Sauteed apples with cinnamon
• Onion and thyme pan jus
• Mashed sweet potatoes
• Roasted brussels sprouts
• Green beans with shallots
• Creamy polenta
• Garlic roasted broccoli
• Bacon braised kale

With the right prep and cooking methods, dry aged pork chops make for incredible special occasion meals. The pork’s funky, rich flavors deserve to be spotlighted. Use this guide for serving up the tastiest chops possible.