I’m hungry just looking at this! I love a good pork chop but sometimes they can be hard to cook. They often end up dry and stringy but not mine! The trick is to cook them just a few minutes on each side then test them with a meat thermometer. If they’re close to 165 remove them from the heat and let them sit to finish cooking. If they’re 165 or higher you’ve gone too long! I sautéed some onions, bell peppers and garlic alongside these.
2 pork chops – mine were 1 1/2 inches thick
1/2 cup fresh cilantro
3 garlic cloves – chopped
1/8 cup olive oil
3 tbs white balsamic vinegar
pepper – to taste
Heat a skillet with just a little bit of olive oil. Season your chops with a little pepper on each side and make sure they are dry before putting them in the pan. Cook the chops for 5 minutes on each side for a thick chop. Shorter if you get the thin chops.
As they cook, throw the cilantro, garlic, olive oil, a dash of pepper and vinegar into a blender or a chopper and blend!
Simple and easy! For my side, I sliced up a yellow and red bell pepper, a red onion and a couple of cloves of garlic and cooked them right alongside the pork chops. Serve this with a good bottle of dry red wine.