When I made these for my husband, he asked if the pork chops were brined. Also don’t be afraid if it’s a little pink inside, so long as the final temperature of 145 has been reached. Make sure to measure in the thickest part using a meat thermometer. Pork only has to reach 145F in interior temperature, so the cooking goes quickly. Once you’ve added the fat to the hot pan, do a quick pan-sear of the bone-in chops, for 2-3 minutes on each side, depending on thickness. Next, get any high heat tolerant cooking fat you have, but if you can find lard, bonus points for you! I do not recommend olive oil, as it burns relatively easily. You also want something relatively thick that retains heat well, to ensure you get a good sear and golden brown color on the first side. To cook the bone-in pork chops, heat a heavy-bottomed large skillet over medium high heat.Ī stainless steel pan or cast iron pan is best, because the bones can scratch a nonstick coating. The best way to do this for even coating is to put the flour in a flat dish or sheet tray, not a bowl.Īlso, make sure to shake the excess flour off both sides for each piece of meat. Then, dip each piece in all-purpose flour. Then season your bone-in pork chops all over with salt and your spice mix of choice. Other fantastic spice mixes with pork are Sazon Seasoning and Cajun Seasoning.īlot the surface of the meat dry with a paper towel to remove any excess moisture.
#Best way to cook pork chops free#
I also added thyme because I wanted an herbal component to this simple dry rub:įeel free to customize this rub with any other spices you might like, such as cayenne pepper or chili powder. Since my trip to Oklahoma, I’ve done a homemade version of this Lawry’s seasoning, as I found many recipes for it and discovered that its main components are paprika, garlic powder, and onion powder. The first thing to do is pick your seasoning mix, unless you want to do sea salt and black pepper only. The cook time will be longer for thicker chops, closer to 8-12 minutes, and I recommend removing the meat from the fridge an hour before cooking, to start allowing the meat to warm up.
However, you can use thick-cut pork chops 1″ or 1.5″ thick, with certain adjustments. Here I’m using thinner chops, no more than 3/4″ thick. I went home determined to recreate this easy recipe, and I’m pleased to report the results were all I remember them to be. It’s just a thin sliced pork chop with Lawry’s seasoning salt (never heard of it), dredged in flour, and quickly seared until it’s cooked through, but not tough. I asked Steven what he did to make the pork chop so magical, and his response was simple. This new breakfast experience was served to me by Steven and Tiffany Poe, who run the Grandview Inn Bed & Breakfast in Ree’s hometown, Pawhuska. What can I say, I had to respect the food! I know, best excuse ever. This was my first time being served a pork chop for breakfast and I LOVED it! It was so good, I may or may not have been nibbling at the bone in front of my friends and the client.
Remember how last week I wrote about my visit to the Pioneer Woman’s ranch? One of the photos I shared with you was of this Oklahoma breakfast I had at a B&B in town, with a pan seared pork chop and a sunny side up egg: And certainly not as breakfast food.īut both of those facts have changed, now that I’ve discovered how glorious pan-seared pork chops are, and what minimal effort they require. When it comes to my go-to cuts of meat to cook, pork chops were never on my radar for most of my life. Pair with Poached Eggs and a side of Hash Browns and you have a hearty and satisfying breakfast. They’re easy, delicious, and take less than 15 minutes to make. These quick Pan Seared Pork Chops are a recreation of a breakfast I had during my first trip to Oklahoma.
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