#CAST IRON PORK LOIN CHOPS PLUS#

I I sprinkled the chops wirh S &P, plus a little garlic powder on both sides of chops, and ket them sit on counter for 30 min. Only 2 aprigs fresh sage, b/c the grandson i made this for can be super OCD about new flavors. I did this close to recipe as written., in a cast iron skilket. I’ve tried this with thinner pork chops and it worked equally well. I want to try this for beef filet as well. Perfection! The only change was subbing rosemary for sage (plus extra garlic, of course!). The finishing sauce is super easy and the pork gets to bask in the sage flavored butter while the pork rests and the rest of dinner comes together. Only one pan gets dirty and that one wipes out with a paper towel. I had a bumper crop of sage this year and this recipe gave me an excuse to use some of it. This is about the only way I do pork cops anymore, so I guess it really HAS become “My New Favorite Pork Chop” recipe! If you’re not using unsalted butter (which I don’t always have on hand), it’s also important to cut back on salting the chops before cooking. In order to bring out more of the sage flavor, I like to bruise and/or slice up some of the sage leaves. I generally over cook pork chops for some reason and they turn out dry, these were nice and moist. Everything was delicious and I have a new meal to add to our menu list. Oh, I also tossed thin apple slices into the fry pan with the chops. I served it with roasted sweet potato chunks and petit pois. For a change, the kitchen was almost clean before dinner. Flip it, set timer at 1 and discover just how much you can accomplish in a minute. I found turning it every minute to be fun. It sounds labor intensive with a turn every minute. And I agreed! This recipe is simple, easy to follow, few ingredients and absolutely delicious!!! Well the first bite and first words were an exuberant WOW! This is the best. I wasn’t sure I wanted to do this until I googled ( best way to cook 2 & 1/2 “ pork chops and found This is the first time I’ve ever cooked 2 1/2”pork chops that my husband was requesting, for he has them when we eat out.

Tonight I used thyme and rosemary instead of sage. Made it today for the first time and could not believe how wonderful the chops were. Yum! (Served with caramelized onions and a spicy apple compote.)Īn excellent recipe! First time the chops came out juicy and tender in a long time! Will definitely use this recipe from now on! Thank you!!! I deglazed the pan with a tiny bit of white wine and poured over the chops because I can never not deglaze. The sage garlic oil bath at the end is the chef's kiss. Looked just like the picture and chops were juicy & flavorful.

Cast iron pork loin chops