Ny Times Pork Chop Recipe

Add olive oil to a large cast-iron skillet over high heat.

Ny times pork chop recipe. Rub it in well and liberally. Their recipe was perfected over three decades by the Perry family. Heat an oven-safe heavy skillet over high heat.

Broil pork chops and vegetables about 3 minutes. Preheat an oven to 400 degrees. Medium rare and 160 degrees F.

Coat the pork chops with olive oil and rub in the mix. Use almost all of the rub mix for the 2 pork chops. 8 pork ribs or 4 country-style ribs or pork chops.

Let rest 5 to 10 minutes before serving. Key West Pork Chops The New York Times Cookbook by Craig Claiborne 1961 Harper Row. Place in oven 20 to 30 minutes depending on thickness until chops are cooked through.

Keep them in skillet if it is oven safe. Place browned pork chops with onion in a casserole dish cover with undiluted soup. In a large bowl toss tomatoes zucchini onion olive oil and salt and pepper to taste.

Sear pork chops until brown about two to three minutes per side. Scrape into a large bowl and add. Broil pork vegetables.