The simplest of meals can often be inspired by old-fashioned favorites.
When was the last time you fried pork chops? It is an easy protein to prepare, and currently pork is so much more reasonably priced than beef.
Get a cut that has a bone, which seems to prevent overcooking and is just more fun to eat, especially when fried in oil and butter with onions, garlic, thyme, salt and pepper. This makes a great sauce for the chops. Substitute sliced mushrooms for the onions, if you choose. Serve with boiled potatoes, pasta or rice.
Pork Chops
Ingredients:
• 2 1-inch thick bone-in pork chops
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon vegetable or canola oil
• 2 tablespoons unsalted butter
• 1 large garlic clove, smashed or minced
• 1/2 onion, sliced, substitute 1 cup sliced mushrooms
Directions:
Let pork chops sit at room temperature for 1 hour, then pat dry with paper towels. Season with salt, pepper and thyme.
Heat a large cast-iron skillet over medium-high heat. After 5 minutes, reduce heat to medium and add oil and place pork chops in pan for 4 minutes.
Flip over and add butter, garlic and onion around the chops. Cook another 4 minutes and with an instant-read thermometer, check temperature.
Continue cooking until pork reaches 130 degrees. Remove chops from skillet and place on platter and let rest for 5 minutes.
Continue to cook sauce on low and add water if needed.
Pour sauce over chops and serve hot.
Makes 2 servings.
Lynette Lo Tom is the author of cookbooks A Chinese Kitchen and Back in the Day. She wants to hear about your cooking shortcuts. Reach her at lynette@brightlightcookery.com or @brightlightcookery on Instagram.
