New York Times Pork Chop Recipe

In large-size skillet melt unsalted butter over a medium heat.

New york times pork chop recipe. In a large bowl toss tomatoes zucchini onion olive oil and salt and pepper to taste. Chop about a ¼ cup of each herb. The real key for irresistible oven-baked pork chops is searing the pork chops in a skillet first.

In a sauté pan melt 2 tablespoons butter over medium heat. The original recipe came from a New York Times article with some additions which made it just perfect for a great summer dish especially if you can get some really good plum tomatoes. Try our delicious Apple Pork Chops and Stuffing a French Onion-Pork Chop Skillet or even our Pork Chop Recipes or Grilled Pork Chop Recipes for more inspiration.

Broil pork chops and vegetables about 3 minutes. Boneless pork chop recipes are great for so many reasons. The apples will be ready at the same time as the pork about 25-30 minutes cooking time.

Flip pork chops and scatter olives and capers evenly over vegetables. Season pork chops all over including the fat cap with salt and pepper. Heat oil in a large skillet over mediumhigh.

These sautéed pork chops are the skillet version of our popular Baked Boneless Pork Chops and have just 275 calories per 6-oz 170g serving. Combine them and bind with 2 tablespoons of good olive oil. Add olive oil to a large cast-iron skillet over high heat.

Flip the chops over and give the sprouts a stir and continue roasting until the pork is cooked through and the sprouts are browned and tender about 3-5 minutes for the pork and 5. Preheat the oven to 350 degrees. Turn over and sear for another 2 minutes.