When Dan and I were both working full time, it was very difficult to feel “up to” coming home at 5:30 and cooking dinner, starting laundry, etc…This little quick dinner has been a life saver many times in my marriage. In the past I have over cooked pork in an attempt…..more like a fear of seeing that dreaded pink middle! Gasp! But in reality, pork can be so tender and delicious if you give it a high heat for a very short time.
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Today’s recipe is SOOO versatile. I marinated my pork chops for about an hour prior to cooking, but I have done these when all I did was salt them IN the pan WHILE they were cooking. So if you are looking for a quick fix, don’t let marinating deter you!
Today I am working with a 1″ pork chop. If yours are much thicker, say a 1.5″, I’d probably give them 5 minutes on each side, then cut to check for doneness. I’ll show you the flavors I used this time around, then a couple I have used in the past that are also good. I usually buy my pork chops in bulk so I need some variation from time to time.
Other flavors include….
Asian Chops (What I used this time)
Marinate in or Season each side with:
garlic powder, coconut aminos or liquid aminos, sesame oil, red pepper flake (optional toss some curry powder in)
Ginger Pear Pork Chops
Season both sides with salt, after you remove cooked chops from pan, toss some pear slices with a little cinnamon, nutmeg and a dash of honey, add the pears and some grated ginger root then cook the slices in one layer for 1 minute per side and top the chops with pears and any juice that may be in the pan
Tex Mex Style
Sprinkle each side with the following:
Smoked Paprika, Sea salt, chili powder, garlic powder, cumin (optional to squeeze a lime wedge and top with some fresh cilantro)
Perhaps the easiest of them all, season both sides with Tony Chachere’s creole seasoning and cook in butter instead of oil.
And now for the method! It is important that you season pork with enough salt. You’ll never get that flavor in them if you salt them post cooking, so just remember this! Get your pan nice and hot before ever adding the pork chops. Mine was a little higher than medium……
I call this “6” because on my previous stove it had a number six there. Once the pan is really hot (like water drop sizzles and pops hot!) add some butter or oil (a tablespoon should do, not too much). Next, if your chops have been marinating, set them out on a paper towel while butter melts. Add chops to the pan, but don’t over crowd. Each chop should be able to lay flat and no overlapping should be going on (I can cook about 4 at a time usually this way). Cook for 4 minutes on the first side, then 3-4 minutes on the other side and remove to a plate to rest for 2-5 minutes. Your pork chops are ready to enjoy!