SKILLET PORK CHOPS

It’s already suppertime and all you have are these thick pork chops? Never fear, it’s easy. Cook it like I cook my steak and you won’t believe how tender, tasty,  juicy and great quickly cooked pork chops can be. You won’t ever have to eat tough, dry pork chops again.

 And speaking of great... How great is this?

My grandson's rock band To the Wolves at the “Whisky a Go Go” on the Sunset strip in LA. Check them out here 

tender, juicy and great!

SKILLET PORK CHOPS

2 thick boneless pork cops

salt to taste

garlic powder

2 Tbsp olive oil

1 Tbsp butter

• Pound the chops on both sides with a meat tenderizer.
• Rub salt and garlic powder onto both sides.
• On medium high, heat up the oil in a non stick skillet.
• Add the butter.
• When the butter melts, add the chops.
• Sear on side and then turn over with a pair of kitchen thongs and sear on the other side. Do not stab the chops with a fork.
• After both sides are seared, cover the skillet with a well fitting lid and turn the heat down to low medium. Cook for 5 minutes. Do not lift the lid.
• After 5 minutes, turn the chops over with the kitchen thongs and replace the lid. Cook for 5 more minutes.
• Remove the skillet from heat and set it aside, covered for 10 minutes. The fibres will relax during rest.
• Pour the rusty pan juice over the meat and serve.
• Be prepared to be amazed at the tenderness and the flavour of the chops you just made.