I hate pork chops less now that I have prepared them this way.
The pork chop is not one of my favorite cuts of meat. They are so easy to underseason and overcook. Our meat CSA delivered a couple of chops each month for awhile, and they were starting to accumulate in the freezer. I decided to suck it up and try making a good pork chop, preparing them using an adaptation of this recipe. This was one tasty pork chop.
- 1 cup seasoned flour (flour mixed with black pepper, paprika, garlic powder and chili powder)
- 4 pork chops
- 1/4 cup butter
- 2 cloves garlic
- 1/4 cup soy sauce
- Fresh chives and/or other herbs, for garnish
- Dredge pork chops in flour mixture, shaking off any excess flour from each chop.
- Melt butter in a large skillet over medium heat. Add soy sauce and garlic, stirring often, until fragrant and the garlic is starting to brown.
- Lay pork chops in the pan and cover.
- Cook about 7 minutes, then turn pork chops over and cook for another 7 minutes.
- Remove the lid and continue cooking until the internal temperature is 145° (per the USDA’s recommendations).
- Plate, sprinkle with fresh herbs, and serve.
Source: Babylove1222 at Allrecipes.com