Pan Grilled Pork Chops

PanNan's Note:

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.

• Total Time: 46 mins
• Prep Time: 30 mins
• Cook Time: 16 mins

Ingredients:

Servings: 4

• 4 pork chops , 1/2 to 1 inch thick
• 1 teaspoon salt
• 1 teaspoon dried thyme
• ½ teaspoon fresh ground pepper
• 1 -2 tablespoon oil

Directions:

1. Sprinkle the salt, thyme and pepper on the pork chops.
2. Let sit on counter top for 30 minutes.
3. Place oil in large cast iron skillet (or heavy stainless steel skillet) and heat until medium hot.
4. Place chops in the pan, placing them so they don't touch each other.
5. Cook each side slowly (lower heat if necessary) until nice and golden brown on each side.
6. This will take about 4 minutes per side.
7. Cover the pan with a tight fitting lid.
8. Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on thickness of chops.
9. 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.

Reviews

[LallyCM]

This receipe made me want to cook with pork again! Simple and delicious. My only complaint is the same one I have about most pork dishes - too much salt for me. I deglazed the pan with wine as suggested, that sauce was yummy. Plated this dish with a sweet corn casserole. The salty and sweet together went together really well!

[Southern Transplant]

Very good! I will use different seasonings next time, but I like the method--my half-inch thick pork chops were nice and moist. Thank you!

[HSMOM24]

Oh my goodness, these were so good! I was running a little late on dinner tonight, and needed a yummy and quick way to cook up some pork chops. I followed the advice of one other poster and deglazed the pan with some fresh squeezed lemon juice, and I didn't have dried thyme, so I used fresh. I'll definitely be making these again in the near future.