Reply to Go to Pork Chop recipe or pro tips?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Rub salt, pepper and thyme (or whatever seasoning you like) liberally all over, including the edges. Heat 2-4 tbsp oil in a large cast iron or nonstick pan on medium high. When the oil is shimmering and hot, sear the pork chops on each side, roughly five minutes each side, but here is a better way to check: wait until the first side looks golden brown and/or seared. Then flip. Wait 3 minutes and then start using your digital meat thermometer. Once they reach 145-150 in the middle of the pork chop, quickly use tongs to sear the fatty edges and then remove to a plate.

Optional: Stir 2-3 tbsp of flour into the hot drippings until they are brown. Slowly whisk a cup of vermouth in and deglaze pan, getting up all the brown bits. Add 1.5 cups of chicken broth, whisking the whole time. Simmer until slightly thickened. Toss in some capers and lemon zest if you’re feeling fancy. Add the pork chops back to the gravy and serve immediately.[/quote]

I have to ask, do you ever use Crisco as the oil to fry in?  I think your recipe may be how my grandmother used to make pork chops and the brown gravy was heavenly.  Perhaps we are related! ; )[/quote]

I’ve never used Crisco, but I bet that would be delicious! I typically use Canola for these because olive oil burns too fast and you want a good hot sear.[/quote]

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