SIMPLE PAN-SEARED PORK CHOP
I didn't grow up in a pork eating household. My mother didn't eat pork because in her 20's she gave it up, and my dad was a vegetarian. But some how I came out loving pork, even though one day I hope to own a pet pig.
The only place I would eat pork was at my grandparents house. Bacon was always made for breakfast and pork chops usually were being put in the oven at least once a week. My granddaddy and Maw Maw both made a delicious pork chops. They seasoned it with lots of pepper and salt and then placed it in the oven.
I am not sure why my grandparents put it in the oven and didn't just cook it on the stovetop, because it takes less time and taste the same. This recipe is so simple and I really love how juicy the pork turns out.
2 to 4 pork chops; center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Freshly Ground Pepper
4 tablespoons olive oil
Season pork chops with salt and pepper. Let sit for 30 minutes at room temperature.
Heat a large cast iron skillet or heavy bottom skillet over medium high. Once skillet is hot, add olive oil. Add pork chops and cook 5 minutes on each side.
Transfer to a cutting board; let pork rest at least 5 minutes before slicing.