But then… what to do with them?
I decided to treat them my new favorite way of wrangling steak, and you know what?
About an hour before you plan on cooking your chops, take ’em out of the fridge, unwrap ’em, then arrange ’em on a rimmed plate or platter.
Drizzle the chops with a bit of olive oil, then add your seasoning of choice and rub it into the chops. Turn them over and repeat with the other side, then set ’em aside to rest for one hour.
When ready to cook, heat a skillet or grill pan (best – you’ll get those cool char marks, this is my favorite) over medium high heat, then brush with a dab of butter.
Cook the chops for one minute, then flip and cook for one minute more.
Flip the chops again and cook for another eight to ten minutes, flipping every two minutes. This cooking and turning period would be a good time to drizzle the chops with Sherry Peppers Sauce (or whichever sauce or condiment you prefer).
Note: if you happen to have some nice blue cheese or Stilton in the fridge, this would be a great time to add some to the chops so it can get all oozy and melty over the top.
Serve. I went simple and classic steak style with a baked potato and chopped salad on the side.
Nice steak chops!