Wednesday, February 2, 2011

Pork Chops

My husband friend raises pigs, among other things, and for the past couple of years when it comes time for slaughter, we've been buying half a pig from them. We get all sorts of cuts, hams, pork roasts, bacon and of course these huge beautiful pork chops. When I get meat like this, I normally don't want to do much to them. A little salt, some pepper and a good seasoned cast iron skillet is all you need to make some incredible pork chops.

What You Need:
1 pork chop per person
veg or canola oil

What To Do:

If you have a gas oven with different BTU burners, put a large cast iron skillet over the highest one and turn on to high. Meanwhile, take the pork chops out to take the chill off of them. Season both sides of the chops well with salt and pepper and a light drizzle of oil. Once the skillet is screaming hot, place the pork chops in the pan very carefully. Only do 1 or 2 chops at a time, you don't want to over crowed the pan because then the chops won't sear, they'll steam. Depending on the thickness of the chop, they'll need to cook for anywhere between 1 minute to 5 minutes per side. If you have very thick cut chops, sear them in the pan until golden on each side and finish in a 350 degree oven until their cooked through. If you're making more pork chops then can fit in your pan, keep the ones that you've cooked already warm in the oven until ready to serve them. I love these pork chops with my Maple Roasted Veggies.

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