Recipe by PanNan
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.
Top Review by jewlmaker
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!!
- 4 pork chops, 1/2 to 1 inch thick
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1⁄2 teaspoon fresh ground pepper
- 1 -2 tablespoon oil
Directions See How It's Made
- 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.