Recipe by C. Taylor
These usually come out very tender. I recommend using a nonstick pan so all the good stuff sticks to the chop instead of the pan. The amount of the ingredients is a guess, since I usually eyeball it, but don't be scared to use a healthy dose of the salt and lemon juice.
Top Review by PanNan
We really enjoyed the flavor of the lemon and oregano. I'd never cooked pork chops starting with water before, and wasn't sure what to expect, but it worked pretty well. Mine weren't quite as tender as I like, but they were rather thin, so the cooking time might need to have been less. I'll try them again. Thanks for sharing your recipe!
- 5 pork chops (rinsed well)
- 1⁄3 cup lemon juice
- 2 1⁄2 tablespoons salt
- 2 tablespoons oregano
- 1 teaspoon pepper
Directions See How It's Made
- In a nonstick pan place pork chops and fill with water, 1/2 way up the pork chop.
- Place on stove over med. high to high heat.
- Sprinkle with half of the lemon juice, salt, pepper and oregano. Let cook for approximately 10 minute on that side and then flip them over.
- Sprinkle with the remaining half of the seasonings and continue to cook until the water has completely evaporated and the meat sears to a dark brown (I like to move them around the pan to get all the good stuff to stick to the pork.) Repeat the browning steps for the other side.