These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author.
- Sprinkle the salt, thyme and pepper on the pork chops.
- Let sit on counter top for 30 minutes.
- Place oil in large cast iron skillet (or heavy stainless steel skillet) and heat until medium hot.
- Place chops in the pan, placing them so they don't touch each other.
- Cook each side slowly (lower heat if necessary) until nice and golden brown on each side.
- This will take about 4 minutes per side.
- Cover the pan with a tight fitting lid.
- Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on thickness of chops.
- After removing chops, you can de-glaze the pan with a little water, wine or broth and a touch of butter and serve as a sauce.
Made these twice now. Once as written and then deglazed with 1/4 cup white wine, 1 cup chicken broth, a little butter, and lemon juice...just okay. The second time we used Montreal steak seasoning (as a few others suggested), deglazed with maybe 1/8 cup whte wine, 1/3 of a lemon (squeezed juice), 2 tblsp butter, scraped the bottom of the pan really well and added a small container of sliced mushrooms and maybe 1/2 tsp garlic powder. Cooked for about 5 minutes then mixed in a couple tblsp water with1.5 tsp cornstarch (to thicken) and served over chops. We liked this way much better! Very quick and easy recipe--also very versitile! YUM!!
I was in a bind tonight looking for a way to cook pork chops on the stove top (since my oven was occupied) that wouldn't turn out dry like cardboard. That is what usually happens when I cook on top with pork. I found it in this recipe and I'll be using this method again and again.
This couldn't be simpler! The pork chops were perfect and moist! I wish I had some mushrooms on hand because I think that would have been even better with the sauce.
I did use different seasonings, but it was the cooking method itself that lended to a beautiful moist pork chop. Thanks Nan!
These turned out amazing! I was generous with the salt and pepper and extra generous with the thyme. The only difference with the recipe is that at the end of the cooking process (the last minute before I took them off the burner), I squeezed a wedge of lemon over the chops. To make the sauce, I added a green onion to the pan and mushrooms and let it cook till the mushrooms were browning and about done, then I added a bit of broth and let that simmer for a few minutes. Served with steamed green beans. Truly delicious! Thanks!