Wednesday, July 29, 2009

Pork chops

Pork chops are one of my go-to weeknight dinners-- pretty easy, pretty quick, and very satisfying. This if from a month or two ago (hence the asparagus-- it was still spring).

This is more of a method than a recipe. Start with thick pork chops (an inch or so would be great); dry them with paper towels.

Sprinkle each side with seasonings (salt, pepper, rosemary, tarragon, thyme, oregano, sage, etc.) Let sit for a bit, then heat up a heavy duty frying pan to which you have a lid over high heat. Add some butter to the pan to grease it; it should sizzle immediately. Add the pork chops; sear the first side for 2 minutes, then flip and cook the other side for a couple of minutes.

When both sides are nice and brown looking, add a splash (maybe 1/4 cup) of whatever you'll be drinking with dinner (beer, wine, or water), cover the pan, and reduce the heat to medium low. Cook for an additional few minutes (5-10, depending on the thickness of your pork chops and how hot the pan is), just until pork is no longer pink in the center.

Serve with a veggie and a starch; you can pour the pan sauce over everything.

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