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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (117g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon fresh ground pepper |
||
| Calories 255 | ||
| Calories from Fat 158 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.6g | 27% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 75mg | 25% | |
| Sodium 648mg | 27% | |
| Potassium 378mg | 10% | |
| Total Carbohydrate 0.4g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.0g | ||
| Protein 22.6g | 45% | |
Pan Grilled Pork Chops
By: PanNan
Aug 4, 2003
These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author.
SERVES 4
Ingredients
- 4 pork chops, 1/2 to 1 inch thick
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon fresh ground pepper
- 1-2 tablespoon oil
Directions
1
Sprinkle the salt, thyme and pepper on the pork chops.2
Let sit on counter top for 30 minutes.3
Place oil in large cast iron skillet (or heavy stainless steel skillet) and heat until medium hot.4
Place chops in the pan, placing them so they don't touch each other.5
Cook each side slowly (lower heat if necessary) until nice and golden brown on each side.6
This will take about 4 minutes per side.7
Cover the pan with a tight fitting lid.8
Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on thickness of chops.9
After removing chops, you can de-glaze the pan with a little water, wine or broth and a touch of butter and serve as a sauce.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
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Featured Reviews for This Recipe
From: heartnurse2006
On Nov 16, 2008
I used boneless pork loin chops. I followed the recipe as written, and although, I had a hard time thinking these would be done, I was amazed at how fork tender these were!!!!! I am used to cooking our pork chops to death in the oven, but this will be my new go to from now on!!!! After taking the chops out, I deglazed the pan with a little dry sherry and let the liquid reduce then cheated and added a cup of water that I had mixed some low sodium brown gravy mix. Made a delicious gravy to go over some smashed red potatoes!! Thank you for posting such a delicious recipe!!
From: AzureLynn
On Nov 13, 2008
Excellent recipe and was requested by all to be made again when I did chops the next time! This is easy as it gets - good and simple. Thank you!
From: Linda B
On Feb 6, 2004
PanNan..thanks for a delicious supper! After letting the chops rest, I had quite a bit of liquid in the pan which I poured off. Then I took your suggestion and deglazed the pan with a splash of white wine and some beef broth..then added a little onion and fresh mushroom sauteed in butter to make a wonderful sauce. Husband loved this and I will make again many times.
From: QueenChefTC
On Dec 17, 2007
These were amazing! I will forever make my boneless chops this way. Super easy, and I think you can tweek the spices to fit your own tastes. We used McCormick Montreal seasoning instead of thyme. Very yummy.
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