It is a lovely way to make pork chops and I have had good success with it. I have made a few changes and reduced the servings to 2 people. I look forward to making this again. Yum!
2 pork chops, bone in, 1/2 to 1 inch thick
1/2 tsp salt
1 tsp dried sage or other herbs
1/2 tsp paprika
1/2 tsp freshly ground black pepper
2 Tbsp butter or oil
1. Sprinkle the pork chops with salt, pepper, herbs and paprika.
2. Allow to sit on the counter for half an hour (to come to room temp.)
3. In each of two skillets with tight fitting lids, either cast iron or stainless steal, heat 1 Tbsp of butter or oil over medium heat.
4. Place one chop in each skillet and cook slowly, lowering heat if necessary, until golden brown on both sides. It will take approximately 4 minutes per side.
5. Cover the pans with their tight fitting lids.
6. Turn off the heat and let the chops sit for 8 to 10 minutes, depending on the thickness of the chops.
7. After removing the chops, deglaze the pan with liquid and make a sauce. I have made a mushroom cream sauce before that went well.
2 pork chops, bone in, 1/2 to 1 inch thick
1/2 tsp salt
1 tsp dried sage or other herbs
1/2 tsp paprika
1/2 tsp freshly ground black pepper
2 Tbsp butter or oil
1. Sprinkle the pork chops with salt, pepper, herbs and paprika.
2. Allow to sit on the counter for half an hour (to come to room temp.)
3. In each of two skillets with tight fitting lids, either cast iron or stainless steal, heat 1 Tbsp of butter or oil over medium heat.
4. Place one chop in each skillet and cook slowly, lowering heat if necessary, until golden brown on both sides. It will take approximately 4 minutes per side.
5. Cover the pans with their tight fitting lids.
6. Turn off the heat and let the chops sit for 8 to 10 minutes, depending on the thickness of the chops.
7. After removing the chops, deglaze the pan with liquid and make a sauce. I have made a mushroom cream sauce before that went well.
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