Pork Chop Steaks

02eChopsReadyRestbfLOMy eye was caught by these BEEYOUTIFUL thick cut, bone-in pork chops at the butcher counter the other week, and nothing would do but to bring them home.

But then… what to do with them?

Hmmm. STEAK!

I decided to treat them my new favorite way of wrangling steak, and you know what?

It works!

•Thick cut, bone-in pork chops
•Olive oil
Milwaukee Iron Seasoning (or, your fave steak seasoning)
Sherry Peppers Sauce (optional)*

02aChopsGrillPanbfLO*Or, you could use hot sauce, your fave steak sauce, Tiger Sauce, anything you prefer.

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.

02cAddSherryPeppersbfLOWhen 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).

03bChopPlatebfLOOnce the chops are cooked to your liking, transfer them to a platter, loosely cover them with foil, and set aside to rest for ten minutes before serving.

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!

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