This recipe for pork chops is one of those great dishes you don’t have to do the work to make.
It’s easy to prepare and very good for making for a big dinner party.
Here’s how to make it: Combine the pork chops in a heavy pot with 1 tablespoon of olive oil, salt and pepper.
Cook over medium-high heat for about 15 minutes, or until the pork is tender and a fork is sticking out of the center.
Remove the pork from the heat and transfer to a cutting board or serving platter.
Slice each piece into 1-inch thick slices, then arrange them on a cutting mat.
Repeat with the remaining pork.
Let the chops cool completely before serving.
This recipe can be frozen, but if you’re making this for a bigger dinner party, consider using it as a quick and easy way to use up some of the cooking time on a dinner menu.
1.5 pounds boneless pork chops, skinless 1 cup olive oil 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon garlic powder 1/8 teaspoon red pepper flakes 2 teaspoons onion powder 1 teaspoon celery salt 2 teaspoons paprika 2 teaspoons salt and black pepper, to taste 1 tablespoon dried thyme leaves, plus more for garnish 1/3 cup fresh lemon juice, plus 1/6 teaspoon to taste for garnishing and to marinade Instructions Heat the olive oil in a medium skillet over medium heat.
Add the salt, pepper and garlic powder to the skillet and stir to coat.
Reduce the heat to medium-low and cook for 2 minutes.
Add in the onion powder, celery, paprika, salt, and pepper to the pan and cook until the onion is translucent and starting to brown, about 5 minutes.
Stir in the lemon juice and thyme.
Cook, stirring often, for about 2 minutes more.
Add salt, garlic powder and thymes.
Cook for another 2 minutes or until fragrant and starting in a thick brown sauce.
Stir the mixture to coat and season with salt and white pepper to taste.
Remove from the pan, drain and add to a blender along with the pork, olive oil and thyms.
Blend on high until smooth and creamy.
Transfer the mixture back into the skillet.
Stir until it’s incorporated.
Serve warm or at room temperature.
Recipe Notes Adapted from Cooking Light.
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