pork chops — A Southern Fairytale

[donotprint] spice rubbed pork chops

Smoky. Spicy. Juicy. Bursting. All adjectives that describe this delicious and simple to make pork chop recipe.

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: Spice Rubbed Pork Chops

4 boneless pork chops, 3/4 to 1 inch thick cut
1 tsp garlic powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp brown sugar
1 tsp paprika
2 tsp olive oil

Put pork chops in a large bowl, drizzle with olive oil and then dump in spices. Mix the spices, oil and pork chops together until well coated
Set the bowl with the chops aside and heat a nonstick skillet or griddle to medium-high heat.
Once it has reached the desired heat, place the pork chops on the skillet and cook about 2 to 3 minutes per side, or until the internal temperature has reached 160 F.

For an extra smoky zing — use some ground chipotle chili powder

[donotprint] pork chops cooked

Serve with fresh steamed green beans, asparagus, wild rice… let your imagination run wild. These are my new favorite pork chop and even both kids gave them a thumbs up!!!!

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pork-chops

Pork Chops in Dijon Cream Sauce was the hands down winner on Twitter last night for today’s Mouthwatering Monday post.
These pork chops are truly tonguegasmic. They are not only easy to make but their creamy deliciousness will have your family, friends or lucky guests thinking that you’ve graced them by slaving for hours over a complicated, fancy schmancy dish.

I won’t tell if you won’t.

Pork Chops in Dijon Cream Sauce

4 boneless thick cut pork chops (or boneless skinless chicken breasts)
1 pint heavy whipping cream
2 to 3 Tbsp Dijon Mustard
2 Tbsp yellow Onion, diced
Garlic Salt and Pepper to taste
2 Tbsp butter

Melt butter in a pan over medium-high heat, saute onions until translucent and delicious smelling
Add pork chops and cook about 5 minutes each side, just enough to lightly brown and partially cook the chops.
Remove from pan, cover and set aside.
Add cream, mustard and seasonings. Bring to a slow boil, scraping the pork chop and onion scraps to fully incorporate them into the sauce, because these little bits… they make this sauce the tonguegasmic yumminess that it is.
Stir the sauce frequently.
After 3 to 5 minutes put the pork chops back in the pan, cover and simmer for about 10 minutes (or until the chops have reached an internal temp of 145 degrees)

Serve topped with the sauce and accompanied by rice, green beans or twice baked potatoes (our favorite)

* you can use chicken instead of chops, that’s how the basics of this recipe was shared with me originally, if you use chicken season the chicken with a bit of flour and seasonings first and then cook it in the butter and continue as with the chops

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