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Easy Pan-Seared Pork Chops a.k.a Plain Jane Supper


  • Author: The Kitchen Snob
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Ingredients

  • 4 pork chops (bone in)
  • 3 tablespoons extra virgin olive oil, plus extra for the pan
  • 1 tablespoon butter
  • 23 large fresh garlic cloves, minced
  • Granulated onion*
  • Parsley flakes*
  • Oregano flakes*
  • Seasoned bread crumbs*
  • Pre-grated Pecorino Romano or Parmesan cheese*

Instructions

  1. Lay pork chops on flat surface like a large cutting board or plates. (See tip in notes below.)
  2. Drizzle olive oil onto the side of the pork that is facing up and smear it into the meat with the back of a tablespoon.
  3. Divide the minced garlic in half. With the same spoon, smear half of the minced garlic into sides of the meat.
  4. Sprinkle generously with salt and pepper.
  5. Lightly sprinkle with granulated onion, parsley, oregano, bread crumbs, and grated cheese. (Tip: If your seasonings aren’t sticking, you may need to rub a little more oil into the meat)
  6. Flip meat over and follow the same instructions above, starting with the olive oil.
  7. Preheat large nonstick skillet over medium-high heat. Add about 3-4 tablespoons olive oil and 1 tablespoon butter to the skillet.
  8. Once skillet is hot, add pork chops and sear for 3-5 minutes, or until the underside is nicely browned. (Note: try not to move the meat around too much)
  9. Turn pork chops and sear until the underside is nicely browned.
  10. Serve with easy-to-make sides and you’ve got a delicious Plain Jane Supper!

Notes

*I didn’t put exact amounts here because you will be lightly sprinkling them on both sides. Like one seasoning in particular, put more of that on. There are no rules!

Tip: Before cooking the pork chops, make a slit in the fatty area opposite the bone. Don’t slice it too far in, just enough so when you are cooking your pork chops, they don’t curl up when the fat shrinks. You want them to lay flat in the pan so the edges get browned, as well as the center.

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