Let me just start by saying I loooooooooove meat. For me, very few meatless meals are satisfying (meatless Mondays what?). And no matter what type of meat, or cut, I will always choose a bone-in option over boneless. I've heard that boneless skinless chicken breast is the most popular cut of meat in America? Well, that certainly doesn't hold true in my house.
Even though I could eat red meat every day of my life, it isn't necessarily the healthiest option. Luckily we have pigs to thank for the leaner alternative; a delicious bone-in pork chop. Which I will admit, given the choice between the perfect bone in ribeye and bone in pork chop, I would be hard pressed to choose.
Seeing as how eating out or ordering in is a pretty rare occurrence for my family, I go through periods of culinary plateaus. Cooking that much, I feel like we are eating the same things all the time, and I search for inspiration for new dishes. During one of these periods I had some thick bone in pork chops in the fridge and had a hankering for something herby, nutty, crusty, and juicy. It become one of those grab what looks good throw it together and see what happens dishes. Well, it turned out to be pretty damn good, and everything that I hoped and dreamed it would be. Try it yourself and let me know what you think!
ingredients: serving: 2 chops
quick notes and tips:
7. Once turned, lower the heat to medium and allow to cook until internal temperature registers 135°. Depending on the thickness of the chop, this could be an additional 5-8 minutes.
8. Remove chops from skillet to a clean plate loosely tenting with foil. Allow to rest for 5-7 minutes.
9. Enjoy your perfectly crisp exterior, and juicy medium interior pork chop!
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