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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%
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Pan Grilled Pork Chops

Recipe #68063 | 46 min | 30 min prep | add private note

⁽⁴³⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Chops
Preparation > Time to Make > < 60 mins
Preparation > Simple > 5 or Less Ingredients
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: Chef #1413230

On Nov 11, 2009

This is my third time making tonight. I think I forgot to give this a rating but this does need a rating to show how good it is! YUMM!!!

0 people found this review helpful

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From: Laurelmaeve

On Oct 1, 2009

This was delicious! And so easy to do. Used boneless Sirloin Pork Chops. Halved the recipe as only had 2 chops. Other than that, did just as the recipe called for except added 1/2 tsp garlic powder as well. Had never deglazed anything before so googled to find out how to do it and found that deglazing is very easy too. Added some onions and mushrooms to the pan first then added a very little bit of flour at the end of cooking them, then deglazed with a bit of chicken stock but added some extra liquid at the end....about 1/2 cup chicken stock total and let simmer a minute or two. The chops were very tender and tasty. Will definitely be making this again.

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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.

12 people found this review helpful

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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.

7 people found this review helpful

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