big daddy pork chops
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Transform your dinner routine with mouthwatering pork chops, a dish rooted in tradition and packed with nutrition.
Healthy meals aren’t complicated! Protein + veggies and maybe a salad and you’re set!
Pan Seared Pork Chops
Pork has always been a big part of my life. My Mom used to talk about how her father would celebrate Christmas with roasting a whole pig. Of course, this was a huge luxury back in the 1930s for her immigrant family.
Money was tight. There was a lot of eating pinto beans and cornbread. But, when Christmas came there was rejoicing and celebrating with nuts, fruits, vegetables and a whole pig.
For this recipe, I sure hope you have a digital thermometer or meat thermometer. It’s important to cook pork to the desired internal temperature.
Juicy Pan Fried Pork Chops
Roasted over a pit open fire. I’m sure all of the neighbors gathered round and the entire affair became a social event.
Many immigrants were coal miners and living in the hollers of West Virginia was rough, meager, harsh and the holidays were a time to rejoice and give thanks for all their blessings.
Most importantly, being in America and have the unlimited opportunities that were out there.
Easy Pan Seared Pork Chops
Growing up, we ate pork often. Maybe that’s why I so love pork and pork products like bacon, ribs, ham hocks, pork roast, sausage, pork chops. If you’re in doubt, just take a look at some of my other pork recipes!
Yes, pork is ‘the other white meat’ that’s been around since 5000 B.C. and is the world’s most consumed meat. Most popular in the East and Southeast Asia, pork is versatile and exceptionally flavorful.
Pan Seared Thick-Cut Pork Chops
These big daddy pork chops are simple to prepare and with the onions and mushrooms, there’s a full meal in one skillet.
Adding a vegetable like steamed English peas or a salad can round out these fabulous chops that are seasoned sparingly only to bring out the natural flavors. One skillet dinners are always the best.
And, those that can be on the table in under 30 even better!
big daddy pork chops
Ingredients
- 2 Tbl. extra virgin olive oil
- 2 pork chops, bone in, thick cut
- 1 tsp. coarse ground pepper
- 1 tsp. sea salt
- OPTIONAL:
- 1 cup sweet onions, sliced
- 2 cups mushrooms (I used a combination of shitake, oyster, baby bella.)
- 1/4 cup fresh flat parsley, chopped
Instructions
- Salt and pepper each side of the bone in pork chops.
- Use a heavy skillet (preferably cast iron or preseasoned carbon steelskillet) on medium high heat. Once it's hot, add the oil. Pan sear on this heat about 5-6 minutes per side. Use a splatter screen because the oil will pop.
- Reduce heat to medium and cook another 3-5 minutes or until the interal temperature is 155 to 160 degrees. (Use a digital thermometer).
- OPTIONAL: Remove the pork chops to a plate on the stove to stay warm. Using the same skillet, increase heat to medium high and put the onions and mushrooms in. Toss and turn, cover and cook about 5 minutes. Turn off heat. Return chops to the skillet.
- Ready to serve Garnish with the parsley.
