Chops and steaks are quick-cooking cuts of meat, and they are ideal for the stovetop or a grill. Generally cut thinly, they come bone-in or boneless. The bone-in chops and steaks take a couple minutes or longer to cook than their boneless counterparts.
Chops and steaks are great when entertaining and perfect for weeknight meals, simply because they are done cooking in less time than it takes to set the table.
Wet marinades and dry rubs can both be used to season the meat, but often, a basic seasoning of salt and black pepper is all that is needed to bring out the flavour of the meat.
Photo by Cynthia Nelson
INGREDIENTS
- 4 bone-in loin pork chops (boneless will work too)
- All purpose seasoning
- Salt and pepper to taste
- 2 – 3 tablespoons vegetable oil
DIRECTIONS
- Trim the pork chops of skin and fat (if they are not already removed); rinse and pat dry.
- Season both sides of the chops. If your AP seasoning already has in salt, do not add more salt. Let marinate at room temperature for 15 – 20 minutes.
- Add oil to pan and place on medium heat until almost smoking, working in batches of 2, add the pork chop to the pan and cook for 2 ½ minutes on the first side then flip and cook for 2 minutes on the other side. Remove from pan and place on a large plate to rest while the other chops cook. Let the pan heat up for 1 minute before cooking the other 2 chops.
- Let the chops rest for 5 – 7 minutes before plating and serving.
NOTES
- The cooking time for these chops is based on ¾ to 1-inch thick chops. If your chops are thicker, they will need to cook for longer.
- If using boneless chops, cook for a total cooking time of 3 minutes.
