Perfect Pork Chops - 2 Ways!

It's time to talk about pork chops!  I have two recipes for you today.  I'll talk you through the easiest one first.  It's very basic - you more or less treat your chops like steak.  It's a great recipe for a quick meal.

Pan Seared Perfect Pork Chops

Ingredients:  Pork chops, salt and pepper to taste and a fat such as lard or olive oil to grease your pan.

1.  Salt and pepper your pork chops to taste.

2. Grease and heat a skillet - preferably cast iron - until it is just starting to show signs of smoking. 

3.  Place your chops on the skillet.  Don't crowd them.  You want a little bit of space between them.  Sear each side of the chops for 2 minutes.  Be careful - you will likely have some splattering of hot grease and fat!  You want the meat good and browned on each side.

4.  After searing on both sides, turn the temperature down to medium and allow the meat to cook for 2-6 more minutes on each side.  Time will depend on the thickness of the cuts.

5.  Let the meat rest for at least 5 minutes before you eat it and enjoy!


Perfect Pork Chops With Gravy

This second recipe is my mother's.  It was served at least twice a month and I remember quite enjoying it.  I've altered it a bit over time, hopefully it’s an improvement.  Mom used to serve it with baked potatoes.


Pork chops

2 tbsp fat

3/4 tsp sage (fresh or dried) 

1 tsp salt

1/4 tsp pepper

1 beef bouillon cube and 1 cup of water or 1 cups of beef or pork broth

1/2 cup sour cream or milk

2 tbsp flour

  1. Combine sage, salt and pepper and then rub the seasoning onto both sides of the chops.

  2. Heat a skillet that has a lid and then brown the chops for two minutes on each side.

  3. Add the bouillon cube and water or a cup of broth, cover the pan with the lid, lower the temperature to low and let it simmer for 30 minutes.

  4. While the pork chops simmer, combine the sour cream with the flour.  Make sure to whisk the flour thoroughly into the sour cream or you will have lumpy gravy!
  5. When the chops are down simmering, remove them from the skillet and set them aside.
  6. Pour the broth that is left in the skillet into the sour cream and flour mixture and whisk to mix it all together - make certain you don’t have lumps!  If you do have lumps, you can pour the mixture through a sieve to remove them.  

  7. Pour the mixture back into the skillet and heat it slowly, while whisking constantly, to a simmer.  It should thicken quickly with the heat.  It is done when it is thick as you would expect a gravy to be.

  8. You can either serve the gravy on the side or toss the chops back into the pot and stir them about to coat them with the gravy.