Pan Seared Pork Chops

Serves 2.

Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side.

In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate.

Reduce heat to medium low and add olive oil and a pat or two of butter. Add a minced shallot and when browned, deglaze with a 1/2 cup white wine. Stir and reduce by half.

Put pork chops back into the pan and stir into sauce for a few minutes.

Plate with sauce and your favorite starch and veg.

Advertisements

Panko Pork Chops

2 medium thick pork chops, bone in. Dry both sides on paper towels.

Brush each side with olive oil, and dip into a shallow dish of seasoned panko crumbs.

In a heated skillet sear chops on both sides until crispy. Remove.

Fry slices of sweet and hot peppers and onions in a little olive oil until brown.

Move to sides of pan and place pork chops in the middle.

Add favorite Sriracha sauce to the peppers and onions. Not on the chops.

Cover pan and turn to low for 20 minutes until chops are heated through.

Juicy and tender.

Serve with the spicy vegs.