Pan-Fried Pork Chops

1. 1

   Season: 4 pork chops, 1/2 inch thick with Salt and fresh-ground black pepper.

2. 2

   Heat a heavy frying pan over medium-high heat.

3. 3

   Pour in: Olive oil to coat the pan.

4. 4

   Add the pork chops and cook until brown on one side, about 5 minutes.

5. 5

   Turn them over and cook until done, turning again if necessary for even cooking.

6. 6

   Let the chops rest for 4 minutes before serving, to tenderize them.

7. 7

   Garnish with chopped parsley, garlic, or lemon zest.

8. 8

   (Chopped together this mixture is called gremolata; see page 231.)

9. 9

   Serve with sage butter, chile butter, fennel butter, rosemary butter, or another herb butter (see page 48).

10. 10

    Press herb leaves onto the chops before frying them.

11. 11

    Sage, rosemary, marjoram, or savory are good choices.

12. 12

    Make a quick pan sauce with 1/2 cup stock or water, cooked down by half, and 2 teaspoons Dijon mustard and 1 tablespoon butter whisked in.

13. 13

    Taste for salt and stir in any resting juices before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.