My Father’s Recipe for Pan-Fried Pork Chops
History: The pig is believed to be the oldest form of livestock, domesticated as early as 5000 B.C. due to their adaptable nature and omnivorous diet. Before its mass production, pork was an autumn dish, growing in the spring and fattening in the summer.
Why It’s Awesome: I enjoy this dish in the middle of winter with a side of scallop potatoes or in the summer with a fresh salad. It’s easy and quick, not requiring any fancy ingredients or lengthy cook time.
Ingredients and Portions:
- 4 1/2″ thick pork chops (1″ if you like thick ones)
- 3 tbsp. of olive oil
- 3-4 minced garlic cloves
- 3 tsp. of salt
- 3 tsp. of oregano
- 3 lemons
- pepper according to taste
Servings: All depending on how much your guests eat, 4 pork chops should be enough for 3-4 people.
Cooking Time & Directions:
1. Sprinkle the garlic, salt, pepper and oregano evenly among the 4 pork chops on both sides of each chop.
2. Heat the olive oil in a frying pan (or two if you want to cook all 4 pork chops simultaneously) at a medium-high heat.
3. Sear the chops for about 2 minutes on each side. Flip when the chops are browned.
4. If your chops are thicker than 3/4″ , cover the pan and cook at a lower heat for 5 minutes.
5. Remove from the pan and squeeze the lemon juice on the pork chops.
Nutritional Benefits: Pork is naturally low in salt and a rich source of good quality protein. It is also a good source of several vitamins and minerals needed for good health including iron, zinc, some of the B group vitamins, selenium and phosphorus. (Source)