This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.
Pork chops around my house are a rare treat! But we were standing in our local grocery store chain that carries whole foods (ahem) and saw these beauties. I couldn't resist and The Hubster ended up with what we now call the I-Am-So-Happy-I-Get-Bacon-Or-Pork-Of-Any-Kind face, flashed me that handsome grin, and then hugged me tight right there in front of the other patrons. You should see the kiss I got to go along with it after I cooked them up!
BAKED PORK CHOPS
This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.
6 pork chops
sea salt
pepper
paprika
summer savory
1 cup vegetable or chicken broth
extra virgin olive oil (evoo)
Lightly sprinkle each chop with sea salt, pepper, paprika, and summer savory on both sides. In a heavy pan (I use the old-but-faithful cast iron!) sprinkle enough evoo to cover the bottom and heat on medium high for about a minute-and-a-half. Gently place the chops in the heated oil and brown for about four minutes on each side. Add the vegetable or chicken broth and cover. Turn heat to low and let simmer for about twenty minutes. Remove chops and let rest (while you make pan gravy!!).
NOTES: I not only made pan gravy out of the juices from these chops, I served them with sauteed mushrooms and onions, and a side of summer slaw! Dizzy-causing goodness!