Skillet Pork Chops

Pork is still an affordable protein source and is easily combined with vegetables to create a great, filling meal. I don’t even buy the bone-in chops right now, and they are still reasonably priced. Root vegetables are particularly good with pork and can be purchased affordably. More veggies and less meat will save a little extra money, as will using organic, heirloom herbs grown on your windowsill. Right now, I’m using herbs that I dried a couple of years back, and they are still so good! The store-bought versions never seem to stay good so long for me.

I’ve been doing more cooking this year in my cast iron skillet. I really like the results, even when cooked in the oven. These pork chops were made this way.

NOTES: It is very easy to burn the bits of garlic when heating up the skillet in a toaster oven, which is what I use. Also note that I am using an older toaster oven that’s long life will, I am sure, be coming to an end soon. This oven, I believe, is cooking faster than it used to, so I’ve had to adjust to it. You may need to bake yours at a different temperature. for a longer or shorter period of time. Room rental problems, you guys.

Skillet Pork Chops

Serves: 4

Ingredients

1 tsp garlic in oil

1 pat of butter

4 pork chops

dried rosemary

dried thyme

dried sage

sea salt

pepper

Place a teaspoon of garlic in oil in a cast iron skillet and place the skillet in a 350* oven. This just takes a couple of minutes.
Prepare the pork chops to go into the oven.
Remove the skillet from the oven before the garlic burns, and place on the sideboard or stove top.
Place the pat of butter in the skillet and it will melt fairly quick. Use a spatula to combine the butter with the oil and garlic, then place the pork chops in the pan.
Sprinkle some of each seasoning over the top of the pork chops. I do this one at a time, starting with the sea salt and the pepper. Then I take a little time between my finger and rub them together over the pork chops, so each chop has a little. Do the same with the other herbs. This is a taste situation. Like more herbs? Add extra. Don’t like a lot of herbs, use just a little. (Don’t worry, you will learn what works best for you over time.)
Place the pan back into the oven and bake 5 to 10 minutes, until the bottoms have started to brown just a bit.
Remove the skillet from the oven, flip the chops in the skillet making sure both sides are covered in the oil and butter, and then add the seasonings just like you did in step 5.
Put the skillet back into the oven for another 5 to 10 minutes, or until cooked through.
Remove from the oven and enjoy!

Notes

Something I like to do when preparing meals for the week is to use the skillet and drippings to make another meal component, such as roasted vegetables.
Find deals where you can. It is often worth it to spend a little extra on a family size package of pork chops. I might go in and buy a package of 12 or more and then freeze them in packages of 4 for future use. Because the pork is more affordable than beef, I don’t mind getting the bigger packages.

Serving Suggestions

I’m not kidding about this y’all. Place a tablespoon of applesauce on your pork chop. Yum! Or have some on the side.
Stewed apples would be a great side for this as well.
Serve this with a side slaw or salad, and some roasted or grilled vegetables.

What is your favorite way to serve pork chops? And what meats are the most affordable in your area right now?

~ Shannon