Pork Chops for All!
I've had a love hate relationship with pork chops over the years. When I was a kid, my mom served them only infrequently, and if she did, they had been pounded to the thickness of a pencil. We were a family of six and she had to make them stretch...Of course, I thought I just didn't like pork chops. Or really pork for that matter. For some reason, one day I ordered pork chops at a restaurant. Holy Moly. What a difference! I became a huge fan of all things piggy. That meal included mashed potatoes and a cider gravy. Mmmm. I started to experiment and came up with a few pork recipes that I turn to again and again. For some time, I was only able to find thin pork chops that overcook in the blink of an eye, or the super thick chops that are difficult to get cooked properly in the middle before the outside is over done. I've recently discovered a source for Goldilocks chops. Not too thin, not too thick, just right. Pork often fits in with fall and winter meal planning, but I find that these chops do well on the barbecue grill as well as a skillet, meaning they are a summer staple. I do often serve them with mashed or roasted potatoes, but they are also delicious with roasted cauliflower and cabbage (another family favorite).
Go To Pork Chops
Serves 2-3, maybe 4?
What you need:
4-6 pork chops, boneless, between 1/2 and 1 inch thick
1/4 cup oil (I use olive)
1/4 cup soy sauce (or coconut aminos)
2 tsp ( or more) of Montreal steak seasoning or make your own (future blog post)
In a gallon ziplock bag, mix together oil, soy sauce and seasoning. Mush it up good. Add chops to bag, seal bag and squish well to ensure each chop is coated. You can do this step in the morning and leave the chops in the fridge, soaking up the marinade all day or you can do this 20 minutes before you cook them. Up to you. I rarely plan ahead enough to get them soaking in the morning, so I usually end up marinating them for 30-45 minutes while I roast the veggies.
When ready to cook, heat up a skillet on a medium stove with a little fat. I tend to use lard, but you can use olive oil, coconut oil or ghee. Best to avoid butter which will smoke something fierce and burn a bit. Add the chops, allowing a bit of the marinade to join them in the hot pan and cook 5-7 minutes per side. Don't flip until the first side is getting browned and a bit crispy where it touches the pan. Flip just once. You want the middle to register about 145-150 degrees on an instant read thermometer.
When they are the correct temp, transfer to a plate or platter and tent with aluminum. Allow them to rest for 5-10 minutes, then dig in.
I planned to take some photos to accompany this post, but we were too hungry to wait. Next time...