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Pork Chops for 2

W

W. Hilditch

Active member
Salt & pepper
1 large toe of garlic minced
2 - 1lb. pork chops
a splash of wine and a dab of butter

Salt & pepper chops and brown all edges on med-low. Brown both sides. Reduce to low and add garlic turning chops a couple of times until garlic is browned and chops are cooked. Plate chops and add wine, butter, salt & pepper to skillet, whisk to deglaze & pour over chops. Sprinkle with fleur de sel and serve. 30 to 45 minutes cooking time but worth it.



Hilditch
 
You may remember that we used to buy just pork chops. They were 1/2” thick and marked “mixed”. You breaded them and fried them 3 or4 at a time - they fit - in a skillet or baked them. Life and pork chops were simple and you could eat two.

Now we have Porterhouse pork chops (a T-bone with a large piece of tenderloin), T-bone pork chops (with a small piece of tenderloin), Rib pork chops (that look like a slice of bone in prime rib), Blade pork chops (from close to the shoulder) and Sirloin pork chops (from close to the ham). Those are just the ones with bones and they come in a number of thicknesses. If you are shopping for the cook you better take your phone and make sure you don’t buy the wrong pork chops.

Hilditch
 
Those do look good. I cooked chops twice last week. I needed to break in a new to me skillet griddle I just finished cleaning up, and It's coming along nicely. But yours have a great sear and color in that well seasoned pan.

Steve,
 
Thanks guys. I used the chicken fryer to try to keep some of the splatter in the pan. Didn’t add any oil or butter. Just let the fat edges brown first. With steaks I trim some edge fat off and render it before adding the steaks. Makes for gud fud.

Hilditch
 
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