When I was a kid one of my favorite meals that my mom made was pork chops. She always made thin cut pork chops and fried them to what I affectionately call “shoe leather.” I suppose my mom cooked them this way because she and my dad lived through the Great Depression and a time when it wasn’t safe to eat pork that wasn’t fully cooked. I know that doesn’t sound terribly appetizing, but I love them. My husband says they are like eating bacon.
Actually, when I was a kid, I didn’t know there was such a thing as a thick cut pork chop. I do like a nice, juicy thick cut pork chop, but this recipe will always be my favorite.
Pan-fried Pork Chops
Thin cut pork chops (with or without the bone)
Salt and Pepper
Pam cooking spray
Spray a large non-stick skillet with cooking spray and heat to medium. Sprinkle both sides of pork chops with rosemary, thyme, salt, and pepper. Place the chops in the hot pan and cover tightly with a lid. Cook on medium heat for 7 to 8 minutes. Turn chops and cook, covered, for a few more minutes. Remove lid so that chops will brown, turning a few times so they don’t burn. If a chop starts to curl up so that the surface isn’t all touching the pan, but a slit into the middle of the chop and flatten it with a spatula so that it gets browned all over.
When the chops are nicely browned on both sides, remove from the pan and serve with your favorite side dishes. This week we had these pork chops with Polenta with Parmesan Cheese
Whenever I make these chops, I always make extra for leftovers. You might think I’m a little weird, but I like to eat them cold right out of the refrigerator. That’s when I know I’ve made my mom’s recipe.
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