Pan Seared, Roasted Pork Chops with Pan Sauce

This method worked out much better for me than the first time I tried cooking pork chops, wherein they turned into tough slabs of a country ham-like substance. This time, the chops were on the edge of being overcooked, but still pretty juicy and delicious. Also, this was pretty fast and required very few dishes.

Notes:

1. I used Trader Joe’s sea salt, about 2 1/2 tablespoons. I think since the grains are smaller than kosher you need to use a little bit less, otherwise it will be too salty. Even with this amount, they were a bit on the salty side. So maybe slightly less next time.

2. Check the chops after 3 minutes, no joke. When I took them out slightly before the 6 minute min cooking time, they were already 15 degrees hotter than the recipe recommended. I think this is because they were boneless and potentially thinner, but just to be safe check much earlier than the recipe instructs.

3. I also made a pan sauce, which turn out pretty good. I used white wine and threw in some chopped dried out rosemary I had lying around. Careful with the cast iron skillet though, maybe use the stainless steel one next time since you have to scrape the pan juices during deglazing.

4. I served this with smitten kitchen’s quick zucchini saute with almonds and they went really well together.

http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257

http://www.thekitchn.com/how-to-make-an-easy-pan-sauce-in-minutes-cooking-lessons-from-the-kitchn-211220

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