After Kathleen’s recent trip to Foothill Grassfed Meats, we made Dijon Pork Chops (which were fantastic). And that got us wanting to have pork a bit more often, so we went out in search of a simple pork chop recipe that we could make without much effort. (And by “went out in search of” I mean “I asked my co-workers”.)
That search led to a simple recipe from Cook’s Illustrated (thanks, Kevin) called Easy Pork Chops. The beauty of this recipe is that you need nothing more than 1/2 inch thick bone-in pork chops (at room temperature), oil, salt, pepper, and a tiny bit of sugar (not really necessary, but it’s in the original recipe).
You put a bit of oil on both sides of the pork and add some salt and pepper. Then you place them in a cold non-stick pan. Turn the heat on to medium and cook on the first side for about 4-6 minutes. Then flip them over and cover, cooking another 3-6 minutes (until the inside reads 140 degrees on an instant read thermometer).
For added taste, you can remove the chops and let the juices that remain in the pan cook down a bit and pout them over the pork when you serve it.
They say starting in cold pan is the key to this recipe. I can’t tell you why, but it really works!