MY COOKBOOK

MY COOKBOOK
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21.9.17

SKILLET PORK CHOPS

It’s already suppertime and all you have are these thick pork chops? Never fear, it’s easy. Cook it like I cook my steak and you won’t believe how tender, tasty,  juicy and great quickly cooked pork chops can be. You won’t ever have to eat tough, dry pork chops again.

 And speaking of great... How great is this?
 My grandson's rock band To the Wolves at the “Whisky a Go Go” on the Sunset strip in LA
Check them out here and here

tender, juicy and great!
Skillet Pork Chops

2 thick boneless pork cops
salt to taste
garlic powder
2 Tbsp olive oil
1 Tbsp butter

  • Pound the chops on both sides with a meat tenderizer.
  • Rub salt and garlic powder onto both sides.
  • On medium high, heat up the oil in a non stick skillet.
  • Add the butter.
  • When the butter melts, add the chops.
  • Sear on side and then turn over with a pair of kitchen thongs and sear on the other side. Do not stab the chops with a fork.
  • After both sides are seared, cover the skillet with a well fitting lid and turn the heat down to low medium. Cook for 5 minutes. Do not lift the lid.
  • After 5 minutes, turn the chops over with the kitchen thongs and replace the lid. Cook for 5 more minutes.
  • Remove the skillet from heat and set it aside, covered for 10 minutes. The fibres will relax during rest.
  • Pour the rusty pan juice over the meat and serve.
  • Be prepared to be amazed at the tenderness and the flavour of the chops you just made.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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