Pork chops are so easy to cook you will choose them as your emergency meal whenever having people over.
I sure do, as they are a cheap cut, with a beautiful external layer of fat, and, when properly cooked, they capture all the scents and flavours of the spices you rub on them.
First, find your pork chops, I usually go to the local supermarket and they come in packs of two. Now, pay for those bastards and bring them home. No sweat, hombre.
This is the secret, use a paper towel to dry them off, however leave them slightly moist. In a bowl, mix flour, paprika, pepper, sea salt, dried thyme and garlic powder. Now throw those chops in the bowl, don’t sprinkle the mix, you are better than that. Be thorough and cover them entirely, until they feel soft and tender (like the way I imagine true love).
Let’s turn up the heat
Use a frying pan or a cast iron pan, nothing else, 2 tablespoons of olive oil, 2 unpeeled garlic cloves, and a wee branch of fresh thyme. Look at the garlic cloves, as soon as they start sizzling, put the chops on the pan. Remember not to overcrowd the pan, make sure that the area covered by the meat is 2/3 of the pan’s surface.
Now, on medium heat, cook each cut for 3-4 minutes on one side, then 2-3 minutes on the other side. On the second turn add a little square of butter, that’s right, you heard me right. Let the butter melt and use a spoon to pour on the meat. This techniques helps you to distribute the flavours and keeps your chops juicy and moist.
Put the pork chops aside, let them rest and serve on some mashed potatoes or mashed kumaras. Don’t hesitate to pour some veggie or chicken stock on the pan on low heat, and deglaze the pan, getting all the rich burnt things you got from cooking the meat, add some flour and stir until desired consistency.
So there you go, pair with a a Pinot Blanc or a Pale Ale.
Tacos and Politics 