Sautéed Pork Chops

1. 1

   Heat a cast iron frying pan on the stove at high heat. Sprinkle a good cover of coarse-grain salt over the bottom of the pan.

2. 2

   While the pan is heating, sprinkle both sides of the chops with the Rub.

3. 3

   When the pan is hot - almost to the point of the salt turning light brown - add the pork chops. Lower heat to medium-high.

4. 4

   Cook 3-4 minutes and turn. The chops should have a nice sear on the cooked side. Continue cooking an additional few minutes until the chops are cooked through. Remove chops and keep warm.

5. 5

   Add wine to the pan and raise heat to high. As the wine cooks out scrape the bottom of pan with wooden spoon.

6. 6

   After half the wine has evaporated add the oil, mushrooms, and onions. They will cook quickly. Add the Worcestershire sauce.

7. 7

   After one minute add the butter. When it has melted and been incorporated into the sauce, pour sauce on the chops.

8. 8

   Sprinkle with parsley and serve.

No additional tips available.