>>7293893 >>how to cook Depends on their thickness. If they're thin (half-inch or 1 cm or so) then I season 'em with salt and pepper, sear on both sides in the frying pan, and then add a little splash of something sweet (usually honey) and reduce it down to make a sticky glaze on the chops.
If they're thicker, then I treat them like a steak: Either grill them, or sear in a pan & finish in the oven.
>>Seasoning Wow, there's just so many options here. What seasonings do you like? Salt and pepper is the obvious starting point. Do you want BBQ flavor? Then use a dry rub or finish with a BBQ type sauce. Want more of a classic sort of taste? Thyme, rosemary, sage. Asian sort of flavor? Ginger, sesame oil, garlic, and soy. There's tons of options here.
>>7294649 This. Serve with sauerkraut into which you have shredded some onion and a little apple, plus caraway seeds. And dumplings. Bread dumplings preferred, make a gravy out of the pork drippings and pour it over the dumplings.
I really like Braised pork chops. Not just seared and cooked ones.
What I do is heat up a pan and add some oil and then put salt and pepper on all the pork chops and sear them in the hot pan on both sides.
Then you add water and put a lid on the pan reduce the heat and let them braise for about 45 mins or so.
You let them simmer / braise until nearly all the water or liquid is gone from the pan. It becomes a thick pork gravy.
You dont want to reduce it too far or it will seperate. But when the water is almost gone it will start to thicken and that is when its ready. Usually the pork is very tender because of the time braising when the gravy is done.
You dont have to cover the entire pork chops with water. Just about 1/2 to to 1/3rd of the way.
This is great with mashed potato and some veggie.
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