Pan-fried pork chops on the stovetop are so quick and easy.
Use a homemade dry rub to take them to the next level.
Sometimes the best food is really the simplest.
Sally Vargas
My mother has been making chops this way for years!
Why Grind Fresh Spices Instead of Using Ground?
(The firmer the meat, the more cooked it is.)
Sally Vargas
A cast iron pan may be slower to heat initially, but it holds its heat well.
This approach saves energy and helps prevent the chops from over-cooking.
After a couple minutes, the cooling pan helps keep the pork chops warm.
Sally Vargas
What to Serve With Pork Chops?
Pork loves being paired with fruit!
The sweetness in fruit brings out the natural sweetness in the pork.
Sally Vargas
Applesauce or cooked apple slices pair perfectly with pork.
Sauerkraut is another natural accompaniment to pork; its sweet/sour tanginess intensifies the flavors of the pork.
Other forms of cooked cabbage work well too.
Pork Chop Love!
Save the rest for future use!
Stir over medium heat until fragrant and toasted, about 8 minutes.
Finely grind toasted spices in blender, spice grinder, or with a mortar and pestle.
Transfer to a small bowl.
Mix in sugar and salt.
A drop of water should sizzle and evaporate immediately.
Using your fingers, rub the spices into the meat.
Turn the pork chops over and repeat on the other side.
check that the chops are not crowding each other too much.
You may need to cook them in batches if your pan is small.
There should be space between the chops in the pan or the meat will steam and not sear properly.
Sear the pork chops, about 2 minutes on each side.
Watch carefullyas soon as the chops are browned, flip them.
If not, turn the heat to low and cover.
The easiest way to tell when the pork chops are done is to press on them with your fingertip.
If they are firm to the touch, they are done.
(See thetouch test.)
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