I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Up front this would work better with bone in, and fresh rosemary but you have to do with what you have because running out to the grocery store to pick up one or two things thing is a tough decision these days, especially for seniors.
This week has been a pork week from sausage patties with our breakfast for supper last night to tonight’s 30 Minute Pork Piccata. See ther is the What’s for syndrom and its only 9:30 AM.
I had two boneless pork chops in the freezer from Butcher Box and since our last anniversary in Maine where I had Brined pork chop and have been playing with this to duplicate. Came close but not there yet. Anyway
I tried this with what I had, I should have cut the chops in half to make thinner but it still came out Ok. This is definitely a work in progress for me and can’t wait for my herb garden to start to flourish.
4 Bone-In Pork Chops, About 1/2 Inch Thick
1/2 Cup of Extra Virgin Olive OIl
2 Tablespoons Juniper Berries
1 Tablespoon Black Peppercorns
2 Tablespoons Chopped Fresh Rosemary Note: I had to use dried so I heated in oil first, fresh would be so much better
Use the back of a knife to crush the juniper berries and peppercorns.
In a heavy skillet, heat the olive oil over medium high heat along with the juniper berries, rosemary, and peppercorns until lightly smoking, then fry the chops for turning every minute, until no longer pink. 5-6 minutes estimated time.
Sprinkle with sea salt, and serve immediately.
BTW left over made great pork rollup for Lunch the next day.
I love pork chops, bone in, boneless, stuffed, fried mostly like the taste of the crunchy fat…shhhh don’t tell Lyn she would not approve. Anyway, I wanted to try something different in the air fryer so I looked at a lot of recipes and came up with my take. My only complaint is that it was maybe a little too salty, Cooking Channel salty if you know what I mean. But parmesan cheese does have a lot of salt. Any suggestion on the salt let me know.
4 boneless pork chops
2 tbsp. extra-virgin olive oil
1/2 c. freshly grated Parmesan
1/2 tsp. kosher salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
I like to quick brine pork especially if I’m grilling. Water, Honey and about a tablespoon of salt for about 15 minutes. Rinse when done with fresh water.
Pat pork chops dry with paper towels, then coat both sides with oil.
In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture.
Place pork chops in basket of air fryer and cook at 375-400° for 9 minutes, flipping halfway through. Depending on the size you may need to adjust the time. I use an instant read thermometer about 145 degrees internal.
I was shocked that Lyn choose bone in pan fried pork chops for her free meal this week. I always loved the taste of pan fried pork chops and the added treat of a bone to munch on it was like a dessert for me. Maybe she had too many of these growing up but being a nice Jewish kid pork did not make it to our table that often, we were reformed reformed Jews. There is something about pork and winter that go together.
forgot to leave out the horseradish for picture it is shy
1/2 cup cider vinegar
1/2 cup hard or pressed apple cider
2 Tbsp. freshly grated or prepared horseradish
1/2 tsp. table salt
Pinch of cayenne pepper
4 bone-in loin pork chops, 1/2-inch thick, about 1 1/2 pounds total, at room temperature
1 Tbsp. olive oil
1 Tbsp. chopped fresh dill
1. Whisk the glaze ingredients together in a small bowl; set aside.
2. Trim any excess fat from around chops until you only have about 1/8 inch of fat. Pat chops dry with a paper towel and generously season them with salt and pepper.
3. Heat oil in a heavy, 12-inch skillet over medium-high heat until oil starts to smoke. Add pork chops to the skillet and cook them until they are well-browned, about 3 minutes. Turn chops and cook 1 minute longer, then transfer them to a plate and pour off any fat in skillet.
4. Pour glaze into the skillet and bring it to a simmer. Cook until mixture thickens enough that your spatula leaves a trail when scraped across the pan, 2 to 4 minutes.
5. Return chops and any juices to the skillet; turn to coat both sides with glaze. Continue to cook over medium-high heat until the center of the chops registers 140 on an instant-read thermometer, about 5 minutes. Adjust seasonings to taste.
6. Serve chops with glaze drizzled over them and sprinkled with dill.
Recipe adapted from “The Smitten Kitchen Cookbook” by Deb Perelman.