I workout a lot, so I need the protein. Most people I know stay away from pork chop because they tend to get dry. Keep them moist by searing them. It's a very cook meal. I can usually have something put together in 15 to 20 minutes. Sounds unbelievable, but you can do it just as easily. Just think ahead a few minutes and follow directions :)
Seared Pork Chop
2 pork chops
I use my olive oil sprayer to coat the pan and once it reaches smoking temperature, add the pork chops and sear anywhere from 3 to 6 minutes on one side. (medium 1-inch will take about 3 minutes & 1 ½ inches will take about 4 minutes, and 2 inches will take about 5-6 minutes) once done, turn over and sear for 1 minute. Then transfer to a 400º oven for 6-8 minutes. Again, it all depends on the thickness of the pork chop. Once they are done, carefully take them out of the oven and transfer to a plate where they can rest. Another important note, let any meat you cook rest for a few minutes. The meat's juices will redistribute throughout and you will end up with moist pork.
Take the pan that just cooked the pork and put it back on the stove (pork chops are still resting). At this point you have two options: Deglaze the pan with a liquid (chicken stock or salted water works) and add tomatoes, onions, whatever vegetable you like or leave the pork chops plain.
- Two rules about searing meats: 1. Make sure the protein is completely dry. Any moisture will prevent it from browning. 2. You need to use a searing hot pan (very hot).
- To make this even more low fat, use non-stick indoor grill and go through the same motions.
- Use the meat's juices that collects as it rests as a deglazing agent. I use it and it works!
- Bone-in & boneless does not make a difference. Use what you like.