Skillet Pork Chops, Eight Ways
Mark Bittman, How to Cook Everything
Time: 30 minutes
The essential sear-and-simmer technique that leaves you with any number of excellent pan sauces (see the variations).
2-4 shoulder or center-cut loin pork chops, about 1 inch thick, trimmed of excess fat
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil or lard
1/2 cup dry white wine
1 teaspoon minced garlic or 2 tablespoons minced shallot, onion, or scallion
1 /2 cup chicken, beef, or vegetable stock or water, plus more if needed
1 tablespoon butter or more olive oil
1 tablespoon lemon juice or vinegar
Chopped fresh parsley leaves for garnish
Sprinkle the chops with salt and pepper. Put a large skillet over medium-high heat for 2 or 3 minutes. Add the olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over, no longer than 4 minutes total and preferably less.
Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add the stock, turn the heat down to low, cover, and cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink, and, when you cut into them (which you should do if you’re at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.
Transfer the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2cup stock or water; cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or a few drops of oil over medium heat; add the lemon juice, pour over the chops, garnish with parsley, and serve.
Variations– For the details on all the variations—See Mark Bittman’s Pork Chop Recipe online
Pork Chops with Sherry-Garlic Sauce. In Step 3, after removing the chops, add 1/2 cup not-too-dry sherry (oloroso or amontillado) and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Add 1 tablespoon olive oil and 1 tablespoon minced garlic and continue to cook until the liquid becomes syrupy, about 5 minutes. Omit the butter. Stir in 1/4 cup minced fresh parsley leaves and the juice of 1/2lemon. Taste and adjust the seasoning. Pour over the chops, garnish, and serve.
Pork Chops with Apples or Pears
Pork Chops with Onions and Peppers.
Pork Chops with Butter and Shallots
Pork Chops with Prunes and Cream.
Pork Chops with Sweet Soy Sauce
Pork Chops with Mustard.