Pan Seared Pork Chops

Pan Seared Pork Chops
Linguine with Spinach and Pesto and Caesar Salad

 

These pork chops will be crunchy on the outside and juicy on the inside.  And delicious no matter how you look at them.

Servings: 4

Time:  Prep: 5 minutes; Cook: 15 Minutes

Hardware:  Measuring spoons, a large, heavy bottomed skillet that can be used on the stove top & in the oven (I prefer cast iron), tongs, a meat thermometer, 2 plates, tinfoil

Ingredients:

• 4-bone in center cut pork chops (about 2 lbs)
• 2 ½ tablespoons Italian seasonings
• 2 tablespoons olive oil

1. Pre-heat the oven to 400°.
2. Rub both sides of each chop with the seasonings and one tablespoon of the olive oil.  Set aside.
3. Heat the remaining olive oil in the skillet on medium high. 
4. Place the chops in the hot pan without crowding them.  The idea is to sear the outside.
5. Allow the chops to sear for two minutes.  Turn them with the tongs and sear them for 2 minutes on the other side.     Hint: Always turn meat with tongs. When you use a fork, you allow the juices to escape. This makes the meat dry.
6. Put the chops, in the same pan, into the pre-heated oven.  Cook the chops for 5 to 7 minutes depending upon their thickness.
7. Check the temperature with the meat thermometer.  Remove them when they reach 155°.  They will continue to cook as they rest.
8. Remove the pan from the oven.  Careful it is HOT.  Place the chops on a clean plate and loosely tent them with foil.
9. Allow them to rest for 5 minutes before serving.

Menu suggestion:  Serve with Linguine with Spinach and Pesto, Caesar Salad, and garlic toast