A really fast week night supper meal involves pork chops. You see I've been working with them a bit more. Here's another variation using the chop -- this time boneless for an even faster cooking time -- and a simple rub of olive oil and herbs de provence. A quick pan fry and this main course comes together in less than 20 minutes!
Goes very well with my recipe for roasted butternut squash and brussels sprouts found here.
Pork Chops with Herbs de Provence
4 boneless pork chops, at room temperature
freshly ground black pepper
1 Tbsp herbs de provence
2 Tbsp olive oil
Take the chops and season them with salt, pepper, and the herbs to your taste.
Heat a large saute pan to high. Once hot but not smoking, add the oil. The trick to a good moist chop is to sear them properly; you achieve this by having a hot pan at first. Add the chops into the pan and cook about 4 minutes on that side, or until a golden crust is achieved. The chop should come off the bottom of the pan quite easily if you seared them properly. Turn over and sear the other side another 4 minutes. Lower the heat down to medium so the chop can cook all the way through. Remove from heat and transfer to a plate to rest 3 minutes before serving.
Note: this recipe times the chop for medium-well; NOT WELL DONE. this is my personal preference for serving pork. if you like well done pork then cook it a bit longer after you turned it over the first time, and lower the heat to medium (cook it around 5-6 minutes after the turn). I cannot be held resposible for overly-cooked pork! :)