Post by Peegoo 🏁 on Apr 20, 2020 11:15:09 GMT -5
You can use bone-in or boneless chops. Bone-in chops generally have more flavor, but boneless is really easy to neatly slice after cooking, and there's not really much of a flavor difference when pan searing. On a grill over a flame, however, the difference is noticeable because you lose more moisture from the meat.
Ingredients
4 thick-cut pork chops
2 15-oz cans of tomato sauce
(see variation below)
3 tbsp flour
1 tbsp Italian seasoning or jerk seasoning
1 clove of garlic
salt and pepper to taste
1 tbsp olive oil
Pasta/noodles/rice/etc.
Directions
This Is Important: remove the chops from the refrigerator 30 minutes before cooking. After 30 minutes, pat the chops dry with a paper towel and lightly season both sides with salt and pepper.
In an 8" shallow bowl combine the flour and seasoning. Dredge the chops one at a time in the flour/seasoning. Press each chop firmly into the mixture to ensure good coverage. Do the sides too (roll them like a tire).
Add the olive oil to a large skillet (with lid) over medium high heat. Only when the oil is shimmering hot, quickly add the four chops and allow them to sear on one side without moving them or peeking underneath about 4 minutes. Place the lid on the skillet to keep the spits under control. Flip them and sear the other side 4 minutes.
The chops will appear to stick, but the trick is if you don't move them they will release themselves and have a nice golden crust. If you push them around the crust will stick to the pan. If the pan/oil is not hot enough they will stick.
Remove the chops from the skillet. Reduce the heat to medium. Mince the garlic and saute with a splash of olive oil. Add the tomato sauce and stir until the sauce begins to steam. Return the chops to the pan. Cover and reduce the heat to simmer, and cook for 20 minutes.
Remove the chops to a cutting board and slice thin, about 1/8". Serve over pasta of your choice, with the sauce spooned over the meat. You can also serve this over rice, buttered noodles, couscous, tabouleh, etc.
Variation: you can omit the garlic and canned tomato sauce and use the bottled pasta sauce of your choice (with mushrooms, peppers, etc.), but remember many have high sugar content.
Ingredients
4 thick-cut pork chops
2 15-oz cans of tomato sauce
(see variation below)
3 tbsp flour
1 tbsp Italian seasoning or jerk seasoning
1 clove of garlic
salt and pepper to taste
1 tbsp olive oil
Pasta/noodles/rice/etc.
Directions
This Is Important: remove the chops from the refrigerator 30 minutes before cooking. After 30 minutes, pat the chops dry with a paper towel and lightly season both sides with salt and pepper.
In an 8" shallow bowl combine the flour and seasoning. Dredge the chops one at a time in the flour/seasoning. Press each chop firmly into the mixture to ensure good coverage. Do the sides too (roll them like a tire).
Add the olive oil to a large skillet (with lid) over medium high heat. Only when the oil is shimmering hot, quickly add the four chops and allow them to sear on one side without moving them or peeking underneath about 4 minutes. Place the lid on the skillet to keep the spits under control. Flip them and sear the other side 4 minutes.
The chops will appear to stick, but the trick is if you don't move them they will release themselves and have a nice golden crust. If you push them around the crust will stick to the pan. If the pan/oil is not hot enough they will stick.
Remove the chops from the skillet. Reduce the heat to medium. Mince the garlic and saute with a splash of olive oil. Add the tomato sauce and stir until the sauce begins to steam. Return the chops to the pan. Cover and reduce the heat to simmer, and cook for 20 minutes.
Remove the chops to a cutting board and slice thin, about 1/8". Serve over pasta of your choice, with the sauce spooned over the meat. You can also serve this over rice, buttered noodles, couscous, tabouleh, etc.
Variation: you can omit the garlic and canned tomato sauce and use the bottled pasta sauce of your choice (with mushrooms, peppers, etc.), but remember many have high sugar content.
