https://www.tasteofhome.com/recipes/braised-pork-loin-chops It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. When done right, they are equally good. Put the pork loin chop in the sauté pan and heat for three minutes. Serve this with plain white rice and a simple vegetable side. Remember to taste before adding additional salt as the soup mix is pretty salty. In all honesty, I have never been a big fan of pork chops. Heat the oil in a cast-iron skillet over medium heat, until the oil shimmers. If it starts to dry out, add a little water (I didn't run into this issue). Christopher Godwin is a freelance writer from Los Angeles. This is an incredibly flavorful recipe that is quick and easy to make. If you have a meat thermometer, the internal temperature should read 145 degrees. "The challenge of those tender cuts (like pork chops) is retaining that tenderness after you cook them," Nosrat explained. My mom used to cook pork chops to death – even though they were already dead. The first time I cooked pork chops this way in a stove top skillet, I cut one of the chops too thin and as a result, it cooked about a minute too long, compared to the rest of the others. A great cold-weather dish that takes little prep time and yields tender chops. Hi, I’m Mary. I would end up eat the pork and leftover turnips. Outside burnt. Can’t seem to find a recipe like my mother made for for an Aunt that resided in nursing home. As always, all thoughts and opinions are my own. This means vegetable or canola oils without any trans fats. Pork loin chops are a flavorful, rich cut of meat that make a hearty main course for dinner, and are fairly simple to prepare. ", "This is so particular and nit picky, but I do think that the way you slice the meat will affect its texture when you're eating it and so I am big on slicing against the grain," said Nosrat. In our moms defense, Trichinosis was alive and well in their day and they just cooked as they had been taught to keep as safe. It adjusts easily to suit any taste. They’re left alone for a couple of minutes to brown before being flipped and cooked on the other side. These pork chops are juicy, flavorful, and a must if you own a searing skillet. Here's how to cook pork chops on the stove: before frying pork chops, first salt and pepper them on both sides. I’d put them up next to a great steak any day of the week. Pork chops with a glossy apple cider glaze is really easy, and while there's no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup. Add the chicken broth, buttermilk, and water. My grandkids love this as do their friends. ", A Web Experience brought to you by LEAFtv, How to Marinate Ribs With Orange Juice and Barbecue Sauce, How To Pair Food Appetizers with Cabernet Sauvignon. Season them with salt and pepper to taste and saute them stirring constantly for a minute or two. Boneless pork chop recipes are great for so many reasons: they’re low carb, budget-friendly and easy to cook! You may have caught that I mentioned Butcher Box in the video for this recipe. These lean pork loin chops are low in fat and remain tender throughout the cooking process in a white wine mustard sauce. That’s how I felt the first time I tasted pork chops cooked on the stove top. Drunken Stove Top Pork Chops is one of the easiest dinner recipes for busy families. Garnish with fresh parsley, chives, or thyme leaves. Smothered pork chops are a Southern comfort classic featuring pan-fried pork chops covered in simple, creamy, and savory onion gravy. Allow the meat to rest for five minutes before serving. Yum! "To me, a lean pork chop is the saddest possible thing," Samin Nosrat, chef and author of the James Beard Award-winning cookbook "Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking," told TODAY Food. Spicy honey Asian chops with vegetables. This is one of the best comfort meals I have ever had. Refrain from using any kind of olive oil as it burns quickly. The recipe has half the amount of garlic than was originally used. Like others have said, my mom cooked them until the fat was actually crispy – they could have been used as weapons and the fat was the best part.