Saturday, October 12, 2013
Favorite Pork Chops
I have had this recipe in my pile of notes to put on the web forever...or around 8 months to be exact. I made these pork chops a bit differently and loved the way they came out. Well, We are having everyone over for dinner tonight, so I thought it would be to finally record this recipe and print it up so I can use it tonight. The recipe was very loosely adapted from Martha Stewart's Pork Chops with Red-Wine Sauce. The first thing you might ask...uhm...where did the sauce go. I did not use it. Its gone. But it is great. The chops are moist and are wonderful without a sauce. This is a great dish if you like pork and one we are going to make again and again.
Ingredients (Serves 4):
2/3 cup Flour (all-purpose)
2 tsp Kosher salt
1 tsp Black pepper
2 tsp Rosemary (dried)
1/2 tsp Sage (dried)
2-3 tbsp Olive oil plus cooking spray
8 Pork chops or loin chops (around 2 lbs - and 1/2" thick)
1. Preheat oven to 425 degrees.
2. Mix together flour, kosher salt, black pepper, rosemary and sage in a bowl. Sprinkle on both sides of the pork chops.
3. Lightly spray (with cooking spray or olive oil) the bottom of a jelly roll pan and set aside.
4. Heat oil in a large skillet over medium heat. Add pork chops and cook for 2-3 minutes per side. When both sides are cooked, move the chops to the jelly roll pan and then cook remaining pork (as necessary).
5. Place the jelly roll pan with the pork chops into the oven and cook for 15 more minutes until done.