Skillet Roasted Pork Chops Recipes

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PAN-ROASTED PORK CHOPS



Pan-Roasted Pork Chops image

I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.

Provided by Deely

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon brown sugar (packed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs pork rib chops (4)
1 -2 tablespoon oil

Steps:

  • Heat oven to 400*.
  • Mix together the first 7 ingredients in a small bowl.
  • Heat skillet over med.-high heat until hot.
  • Add oil; heat until hot.
  • Rub chops generously with seasoning mixture.
  • Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
  • Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
  • *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

PAN ROASTED PORK CHOPS



Pan Roasted Pork Chops image

Provided by Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Sauteed Cabbage, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
2 cups diced bacon
2 shallots, thinly sliced
1 head green cabbage, cored and thinly sliced
1/4 cup sherry

Steps:

  • Preheat an oven to 375 degrees F.
  • In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

SKILLET ROASTED PORK CHOPS WITH SPRING VEGETABLES AND MUSTARD SAUCE



Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 17

1 cup radishes, cut in half through the stem
1/2 cup shelled English peas
1/2 cup snow peas
2 bone-in pork chops (8 to 10 ounces each), brought to room temperature
2 teaspoons ground coriander
2 teaspoons ground cumin
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
4 cloves garlic, smashed
3 sprigs fresh tarragon
5 tablespoons unsalted butter
1/3 cup finely chopped leeks
1/2 cup white wine
1 cup chicken stock
1 tablespoon whole-grain mustard
2 tablespoons champagne vinegar
2 tablespoons chopped fresh dill

Steps:

  • Preheat the oven to 200 degrees F.
  • Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside.
  • Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper.
  • Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes.
  • Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables.
  • Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary.
  • Serve the vegetables and sauce with the pork and garnish with dill.

OVEN-ROASTED PORK CHOPS



Oven-Roasted Pork Chops image

Oven-roasted pork chops are a quick and easy preparation with olive oil, salt, pepper, and optional spices, and are perfect for any night of the week.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 21m

Number Of Ingredients 6

4 pork chops (bone-in, loin, about 3/4-inch thickness)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper (freshly ground)
Optional: 1 teaspoon garlic powder
Optional: 1/2 teaspoon dried thyme

Steps:

  • Gather the ingredients. Heat the oven to 375 F.
  • Place a lightly oiled 12-inch cast-iron skillet over medium-high heat. A ridged pan is best, but any cast-iron pan will work.
  • Rub the pork chops with olive oil and then sprinkle all over with salt and freshly ground black pepper. If desired, sprinkle them lightly with a little garlic powder and dried thyme.
  • Sear the chops in the hot skillet for about 3 to 4 minutes on each side or until nicely browned.
  • Transfer the skillet with the pork chops to the preheated oven and roast for about 6 to 8 minutes, depending on thickness. The pork chops should register at least 145 F on an instant-read thermometer in the thickest part of the meat.
  • Serve and enjoy.

Nutrition Facts : Calories 113 kcal, Carbohydrate 0 g, Cholesterol 33 mg, Fiber 0 g, Protein 10 g, SaturatedFat 2 g, Sodium 336 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

THE BEST JUICY SKILLET PORK CHOPS



The Best Juicy Skillet Pork Chops image

Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 45m

Yield Makes 4 servings

Number Of Ingredients 14

4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon neutral oil like avocado oil or vegetable oil
1 cup low-sodium chicken stock, see our homemade chicken stock recipe
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional

Steps:

  • Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
  • Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
  • After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
  • Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
  • Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
  • Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
  • Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
  • While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
  • Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
  • Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
  • Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.

Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g

PAN-ROASTED PORK CHOPS & POTATOES



Pan-Roasted Pork Chops & Potatoes image

An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Steps:

  • Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges

PERFECT SIMPLE ROASTED PORK CHOPS



Perfect Simple Roasted Pork Chops image

Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.

Provided by Rhonda Elaine

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 30m

Yield 4

Number Of Ingredients 3

4 boneless center-cut pork chops
salt and ground black pepper to taste
2 tablespoons dried thyme, lightly crushed, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
  • Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg

PORK CHOPS SKILLET



Pork Chops Skillet image

It's hard to believe that Susan Taul's tender pork chops and honey-mustard sauce are so low in carbohydrates. "It's a light, easy meal that doesn't involve a lot of grease," writes the Birmingham, Alabama reader.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 cup chopped onion
1 cup water, divided
2 teaspoons honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
2 teaspoons cornstarch

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add 3/4 cup water; stir to loosen browned bits from pan. Stir in the honey, mustard, Worcestershire sauce and bouillon. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer for 6-10 minutes or until meat is tender. Remove and keep warm. , In a small bowl, combine cornstarch and remaining water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 503mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS



Pan-Seared Pork Chops With Sage, Dates and Parsnips image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

  • Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
  • Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
  • Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
  • Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
  • Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
  • To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.

PAN-ROASTED PORK CHOPS



Pan-Roasted Pork Chops image

Makes plenty of rub too for later uses - store in a glass jar for up to three months. Taken from Cooking Pleasures.

Provided by lazy gourmet

Categories     Pork

Time 15m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons celery seeds
2 teaspoons packed brown sugar
1 1/4 teaspoons salt
4 pork rib chops, about 1 1/2 lb
1 tablespoon oil

Steps:

  • Heat oven to 400°F In small bowl, stir together first 8 ingredients. Pat rub onto both sides of pork chops, using a total of 2 tbs of the rub.
  • Heat large ovenproof skillet over medium high heat until hot. Add oil; heat until hot. Add pork; cook 2 minutes or until golden brown on one side.
  • Turn pork chops; place skillet in oven. Bake 6-8 minutes or until no longer pink in center.

Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.3, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8

PAN-ROASTED JUNIPER AND THYME PORK CHOPS



Pan-Roasted Juniper and Thyme Pork Chops image

The ultimate moist and flavorful pork chops. Well worth the time!

Provided by jmjodar

Time 9h

Yield 4

Number Of Ingredients 12

4 cloves garlic
2 cups water
1 cup kosher salt
1 cup white sugar
2 teaspoons juniper berries
2 teaspoons whole black peppercorns
2 sprigs fresh thyme, divided
5 cups ice
4 (1-inch thick) bone-in pork chops
3 tablespoons vegetable oil
4 tablespoons unsalted butter
sea salt to taste

Steps:

  • Peel garlic cloves. Leave 2 cloves whole and set aside for basting. Halve the remaining 2 cloves crosswise.
  • Bring water to a boil in a medium saucepan. Add halved garlic cloves, salt, sugar, juniper berries, peppercorns, and 1 sprig of thyme. Stir to dissolve salt and sugar. Transfer to a large bowl and add ice. Stir until brine is cool. Add pork chops, cover, and chill in the refrigerator for 8 to 12 hours.
  • Remove chops from the brine and pat dry. Discard brine.
  • Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack inside a rimmed baking sheet.
  • Heat oil in a large, oven-proof skillet over medium-high heat. Add chops and cook without turning until they begin to brown, 3 to 4 minutes. Turn and cook until beginning to brown on the other sides, about 2 minutes. Continue cooking, turning every 2 minutes, until both sides are golden brown, 5 to 7 more minutes.
  • Transfer the skillet to the preheated oven and roast, turning chops every 2 minutes, for 14 minutes.
  • Remove skillet from the oven and drain fat. Place on the stovetop over medium heat. Add butter, reserved 2 garlic cloves, and remaining sprig of thyme; cook until butter is foamy, 3 to 5 minutes. Tip the skillet slightly and use a large spoon to baste the chops until butter is brown and smells nutty, 2 to 3 minutes.
  • Transfer chops to the prepared rack and let rest, turning often to ensure juices are evenly distributed, about 15 minutes. Finish with a light sprinkle of sea salt.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 55 g, Cholesterol 111.9 mg, Fat 32.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 12.4 g, Sodium 22858.3 mg, Sugar 50 g

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From bakeatmidnite.com


ROSEMARY GARLIC PORK CHOPS BAKED - THERESCIPES.INFO
Garlic Rosemary Pork Chops Under 30 Minutes - Food.com new www.food.com. Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min) Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, …
From therecipes.info


EASY SKILLET PORK CHOP – RECIPE – DIET DOCTOR
2021-12-22 Heat up a large frying pan on medium-high heat. Add the butter. Place the pork chops in the frying pan and fry for about 4 minutes per side or until a nice crust formed and the inner temperature has reached 135°F (57°C). Let the chops rest for a couple of minutes and serve with sides of your choice. DD+ MEMBERSHIP.
From dietdoctor.com


HOW TO COOK PORK CHOPS IN AN ELECTRIC SKILLET RECIPES
Steps: Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in butter for 4-6 minutes on each side or until browned. Remove and keep warm. , In the same pan, saute onion in drippings until tender. Add …
From stevehacks.com


SKILLET BRAISED PORK CHOPS - VALERIE'S KITCHEN
2015-02-10 Instructions. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, add the pork chops. Cook the chops for about 3 to 4 minutes on each side, or until nicely browned, seasoning both sides with salt, fresh ground pepper, and fresh thyme. Transfer browned chops to a plate and set aside.
From fromvalerieskitchen.com


ONE PAN PORK CHOPS AND POTATOES - MESS IN THE KITCHEN
2021-01-11 How to make one pan pork chops and potatoes. Prep: Preheat oven to 425F. In a small bowl, mix the smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper together. Potatoes: Toss the potatoes with 1 tbsp olive oil and half the prepared spice mixture. Arrange the potatoes, cut side down, on half of a large baking sheet ...
From messinthekitchen.com


PAN-ROASTED PORK CHOPS WITH SHALLOTS, FENNEL AND ARUGULA
2 bone-in pork chops (1 to 1 ¼ inches thick), left at room temperature for 30 minutes before cooking; Salt and freshly cracked pepper ; 1 tablespoon extra-virgin olive oil, …
From rachaelrayshow.com


PAN ROASTED PORK LOIN CHOPS - ROTI N RICE
2014-01-24 Always use pork loin chops that are at least ¾ inch thick so that they do not dry out during the cooking process. You will have to increase the roasting time to about 12 minutes for 1 inch thick chops. Similar Tools Used in Making These Pan Roasted Pork Loin Chops This post contains affiliate links. Please read my disclosure policy here.
From rotinrice.com


GARLIC BUTTER BAKED PORK CHOPS (SUPER EASY TO MAKE!!!)
2022-06-07 Season the pork chops with salt and pepper, and set aside. In a small bowl, mix together the butter, thyme, and garlic. Set aside. In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
From primaverakitchen.com


SKILLET ROASTED PORK CHOPS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SHEET PAN PORK CHOPS WITH ROASTED VEGETABLES - STATE OF DINNER
2021-09-08 Preheat oven to 450°F (232°C). Rub the pork chops with ½ teaspoon of salt, black pepper, and garlic powder. Set aside to dry brine while preparing and par-cooking the vegetables. Place the brussels sprouts and sweet potatoes on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and ¼teaspoon salt.
From stateofdinner.com


ASIAN-STYLE PAN-ROASTED PORK CHOPS - THE SUBURBAN SOAPBOX
2015-03-23 In a large skillet, heat the olive oil over med-high heat. Add the pork chops to the pan and cook until a golden brown crust has formed, approximately 3-4 minutes. Flip the pork chops over and cook until golden brown. Transfer the skillet to the oven and roast until done, approximately 10 minutes or until a thermometer reads 155 degrees.
From thesuburbansoapbox.com


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