4 Pork chops
1 tbsp butter
1 tbsp oil
1 tsp each: mustard seed, thyme, black pepper – grind these together and add:
1 tsp paprika
1 tsp salt.
1. Sprinkle about a half teaspoon of the mix on each pork chop and rub it in. Then flip them over and sprinkle another half teaspoon on the other side. Rub that in.
2. Turn your stove on high heat to preheat your skillet. Add about a tablespoon of butter and a tablespoon of oil to the pan and let it melt and get all sizzlin’. Put in your pork chops. Arrange them so that the bony side or the thicker side is towards the middle of the pan where it is hottest.
3. Cook them for 2 minutes if they are boneless and thin (if you butterflied them), 3-4 minutes if they are bone-in. Flip them over and turn the heat down to medium-low. Cook them for another 2 minutes for thin ones or 3-4 minutes for the other ones.
4. Turn the heat off. Poke them with your finger. They should feel firm, but not hard. Poke them with a knife. They are good to go if there’s just a little pink tinge to the juices.
Consider yourself served… Served a hot and delicious pork chop!
For the pork chops: Get you some. Bone-in or boneless whatever your preference. Bone-in take a little longer to cook but are harder to overcook so they might be good to start with. If your boneless pork chops are more than an inch thick, I recommend butterflying them to give you a thinner piece of meat that will cook faster and more evenly.
Recipe Source: http://hilahcooking.com/how-to-make-pork-chops/