By Cat, October 30, 2017 (photo, right, from Wikimedia Commons)
I have always loved pork chops. When I was growing up, my parents bought a slaughtered hog from a local farmer. My mom butchered it at the local meat locker, putting all the wrapped cuts in our freezer but reserving 3 chops for us to have that night for dinner. I still prepare them the same way as my Mom – as captured in this recipe.
Another favorite way to prepare pork chops – especially good if having guests for dinner, is Oven-Braised Pork Chops in Sour Cream Sauce.
Pork chops and onion, sautéed in cast iron skillet
Ingredients & Equipment
- 1 small or ½ larger onion
- 1 pork chop (from a hog raised sustainably)
- unrefined sea salt
- freshly ground black pepper
- garlic powder (optional)
- ground turmeric (optional)
- 1 Tbsp bacon fat, lard, or coconut oil
- cast iron skillet
- Brine chop(s) about 2 hours.
- Meanwhile, slice onion and set aside.
- Remove chop from brine and rinse. Season chop; if you brined the chop, you won’t need to season with salt.
- Heat fat in skillet over medium heat. Add onion, season with a little unrefined sea salt, and cook, stirring occasionally until they soften and begin to turn golden. Remove from skillet and set aside.
- Add more fat to skillet if needed, and raise heat to high.
- Sear pork chop about 2 minutes each side.
- Lower heat to medium, scatter reserved onion over chop; cover skillet, and cook until done, about 5 – 10 minutes, depending on thickness of the chops.