The Washington Post, March 26, 2008
Pork chops, which come bone-in or boneless, are highly variable, depending on the part of the animal from which they are cut. The thicker they are, the easier to grill or finish in the oven. Pork blade chops are usually 3/4 inch thick and have more flavor than center-cut chops that are thin.
In this simple preparation, a start on the stovetop and a relatively low oven temperature will keep the chops moist and tender.
If using boneless chops that are only 1/2 inch thick or thinner, it's best to pound them slightly between 2 pieces of plastic wrap and lightly coat them in flour that is seasoned with salt and pepper, then cook them quickly in the skillet.
Serve with wilted spinach or a quick cream sauce (see variations with related recipe).
4 servings
Ingredients:
Directions:
Preheat the oven to 325 degrees. Remove any excess fat from the chops, if desired. Season the meat all over with salt and pepper to taste.
Heat the oil and butter together in a large, heavy skillet (not nonstick) over medium-high heat. Add the chops, being careful not to crowd them. Cook them on each side for 3 to 4 minutes, until the meat and its edges have browned; the meat will not be cooked through. Transfer the skillet to the oven and bake the chops for about 40 minutes, until the internal temperature registers between 150 and 155 degrees on an instant-read thermometer. Remove from the oven and let sit for 5 minutes before cutting or serving.
From cookbook author Nathalie Dupree.
421 calories, 18g fat, 6g saturated fat, 181mg cholesterol, 214mg sodium, n/a carbohydrates, n/a dietary fiber, n/a sugar, 60g protein.
