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Thursday, September 25, 2014

Skillet Pork Chops

This is a go-to meal for me when I need to make a quick substitution to my regular menu. On those days when I'm unexpectedly busy or just too tired to stand in the kitchen for an hour to cook dinner this is what I make.

Every time pork loin is on sale for $1.99/lb I buy a 5-6 lb pork loin...

...and cut it into chops. I can usually get 10-12 (1/2-3/4 inch thick) chops out of a 5 lb pork loin.

I freeze them flat, in a single layer, 3-4 chops at a time and when it's time to make dinner they thaw remarkably fast. I've been known to start them out still partially frozen and they still come out juicy.

Throw a couple chops in the pan with a few staple spices and let them get good and brown on both sides and dinner can be on the table in half an hour. I like to serve them with mashed potatoes and sauteed broccoli but they're also good with rice.

Skillet Pork Chops

Source: Totally Original

3-4 pork chops (cut from the loin, about 1/2 inch thick) trimmed of fat
2 tsp olive oil
about 1/4 tsp each
onion powder
garlic powder

Heat the oil in a large non-stick skillet over medium-medium high heat. Sprinkle the salt, pepper, onion powder, and garlic powder on both sides of each pork chop.

Place them in the skillet and cook until the there's a nice brown color on the one side and the edges are white, about 3-5 minutes.

Flip the chops and cook another 3-5 minutes on the other side. (The time may vary depending on how thick the pork chops are.)

Transfer the chops to a serving plate and let sit for a few minutes before serving.

Serve warm. As I said I like mine with broccoli and mashed potatoes.

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