pan pork chops
It is really easy to make dry pork. The first pork loin I ever made was a disaster. I loved the flavors on it – a Jamaican jerk combination of cinnamon, thyme, allspice and nutmeg – the flavor was great, but the meat was almost sandy it was so dry. I wanted to make sure it was thoroughly cooked. I did a really good job at that part. Ugh. I have since improved my technique to cook moist pork and will share the jerk recipe with you soon. Today I am doing a simple one-pan pork chop recipe that always comes out moist and delicious.
Pan Pork Chops
4-5 thin pork chops, with or without bone
1 yellow onion, roughly chopped
3 Tbsp olive oil
1 Tbsp lime juice
Salt and pepper (or seasoning salt) to taste
Heat large skillet over medium high flame. Add 1 Tbsp oil. When oil is hot add onions and cook until they begin to brown. Salt and pepper lightly. Make two short cuts on each pork chop – they should run about 1/2 inch from the outer edge towards the center, and be 2-3 inches apart. This will help keep the chops flat in the pan instead of curling up. Season pork chops with salt and pepper. Move onions to the edges and walls of the pan. Add remaining oil to the pan. When it is hot add the chops. Cook on each side about five minutes until browned. Add lime juice by drizzling it over the chops and onions. You may need to move the chops out of the way and stir up the onions to keep them from getting too dark. Cover the pan, turn down the heat and cook slowly to desired doneness, about five more minutes. Remove pork chops to serving plate and increase heat under pan. Cook onions and liquid in pan until liquid is reduced by half, about two minutes. Top pork chops with onions and sauce. Serve immediately, ideally with some parboiled rice cooked with broth and some roasted acorn squash.