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Thin cut, bone in center cut pork chops;
Heat up saute pan with a thin amount of butter;
Lightly salt and pepper (or 'salt & spice') the chops;
Cook until JUST done.
Add a light dusting of italian seasonings (and i mean light).
REALLY nice with a Pinot Noir (Cartlidge & Browne @ $14 was right yummy).
You simply don't need to do anything else to this dish. The fatty cut along with light salt/pepper is perfect on its own.
Dan Howard had a neat sounding addition to this that involved deglazing the pan and apple slices. Maybe he can chime in with that.
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Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again!
I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions.
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