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
- Pre-heat the oven to 400°.
- Rub both sides of each chop with the seasonings and one tablespoon of the olive oil. Set aside.
- Heat the remaining olive oil in the skillet on medium high.
- Place the chops in the hot pan without crowding them. The idea is to sear the outside.
- 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.
- Put the chops, in the same pan, into the pre-heated oven. Cook the chops for 5 to 7 minutes depending upon their thickness.
- Check the temperature with the meat thermometer. Remove them when they reach 155°. They will continue to cook as they rest.
- Remove the pan from the oven. Careful it is HOT. Place the chops on a clean plate and loosely tent them with foil.
- Allow them to rest for 5 minutes before serving.
Menu suggestion: Serve with Linguine with Spinach and Pesto, Caesar Salad, and garlic toast
Yum-e
ReplyDelete