Post by kim on Sept 25, 2006 19:45:22 GMT -5
Hey! I just made the best pork chops I have ever eaten in my life. My life's experience with pork chops are that they are really dry and tough tasting. Taken from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker.
Use this quick, high-heat method for any chops or medallions that are less than 3/4 inch thick.
Pat dry:
Season with:
Heat in a large skillet over high heat:
Saute for 1 minute on each side. If cooking boneless medallions, remove them from the pan, for they are done. They will be well browned on the outside and moist and slightly pink in the center. If the chops are on the bone, reduce the heat to low and cook for 2 to 4 minutes more, turning once. If necessary, do this in two batches, adding more butter and oil if needed. Remove to plates.
Use this quick, high-heat method for any chops or medallions that are less than 3/4 inch thick.
Pat dry:
8 center-cut pork loin chops, 1/2 inch thick or 1 pound boneless center-cut port loin, cut into 1/2 inch thick slices.
Season with:
Salt and ground black pepper to taste
Heat in a large skillet over high heat:
1 1/2 tsp unsalted butter
1 1/2 tsp olive or other vegetable oil
Saute for 1 minute on each side. If cooking boneless medallions, remove them from the pan, for they are done. They will be well browned on the outside and moist and slightly pink in the center. If the chops are on the bone, reduce the heat to low and cook for 2 to 4 minutes more, turning once. If necessary, do this in two batches, adding more butter and oil if needed. Remove to plates.