Simple, easy, and cast iron!!
I made this recipe up on the fly.. We had set out pork chops to use for dinner but got busy, as sometimes happens, and ended up not making them that night. So Sunday afternoon, my belly is growling and the husband is working on something around the farm and I thought, I’ll just throw those pork chops together.
If you aren’t familiar with my recipes, I am Olivia Schoentrup, of Schoentrup Farms. We raise our own beef, pork, and chicken and sell the meat product directly to consumers in our local area. But what kind of farmers would we be if we didn’t test out own product??
I haven’t bought meat in years!!! And I am so thankful for that! But for others, cooking can be a bit intimidating. It does not have to be. You won’t ruin it, well… I guess you could, ha. But with a faith in yourself, you will be just fine!! When I cook, I just through things together, I don’t really measure or “pair”. I use my good ‘ol trusted sniffer. Yes, my nose. I smell spices and if I think they go together I will add them. Sounds a little cooky, I know. But the hubs seem to like my cooking and if it ain’t broke, don’t fix it.
For this recipe I had a Sirloin Pork Chop and a regular Pork Chop. Basically, the Sirloin Chop is just bigger. But there is not really any other difference. Do you see the marbling in those chops?!?! That is lip smackingly deliciousness right there!
I LOVE our cast iron skillet!!!!
To start, I poured a little (approximately 2 tsp) olive oil on the cast iron skillet and turned on the burner to a low medium. Our skillet is 18 inches. Once the skillet was warm but not burning off the olive oil, I placed the thawed chops in it. It started sizzling so every few minutes I flipped the chops. After about 3 flips, I seasoned the chops with salt and pepper on both sides. I’m not sure exactly how many times I flipped the chops but I did not want them to burn so I flipped them often.
My huge advantage is the quality of meat I use. We raise very high quality products so I do not tend to season with much. So, if you are buying from the store or have a lower quality product, you may want to add some seasoned salt or maybe even a pork rub. That is completely up to you and how you like your meat to taste!
Once they were cooked through, I sprinkled some brown sugar onto one side of the chop to add a little sweetness. At 7 months pregnant, you can never have too many sweets. I used maybe a total of 2 tsp. I then placed the skillet and chops into the oven at 390 degrees F until it was cooked through entirely.
To add to the meal, I put together some chopped red potatoes and green beans. The green beans were just canned green beans I warmed up on the stove top sprinkled with salt and pepper to taste. Nothing too fancy!
I cut the red potatoes in 1/8 sections, added them to my 8×8 baking pan and tossed with approximately 3 tsp olive oil and sprinkled with parsley. I cooked them covered at 390 degrees F and added the chops to the oven when they were ready. When I prepared our plates, I took a spoon and added the liquid that pooled in the cast iron skillet on top of the pork chops. Yum!
We ate this masterpiece for lunch anticipating left overs, however… the husband loved it so much, he ate the whole Sirloin Chop! Ha. But I have some potatoes and green beans I can use for another meal this week!