Pork chops are inexpensive, easy to find and simple to cook. From frying to baking, there are a variety of ways to cook to cook the chop. Some favor cooking it with the bone removed, though the bone is what imparts some of the flavor. But if the idea of pork chops conjures up thoughts of dry, tough meat, think again. By adding water to your pan, you'll help seal in the pork chop's natural juices and flavors, while ensuring that it stays moist.
Rinse your pork chops and and pat them dry with a paper towel.
Season your pork chops lightly with salt and pepper, and set them aside.
Heat your skillet over medium-high heat on the stove, lightly greasing the bottom with a small piece of pork fat removed from one of the chops. Discard the fat once the bottom of the skillet is lightly greased.
Add two of the pork chops to the hot pan. The pan is hot enough when the fat begins to sizzle. Add only two pork chops at a time, allowing them to warm before adding two more. Otherwise the cold meat with bring the heat of the pan down, thus increasing the browning time.
Cook until browned on both sides. This should take about three minutes.
Lower the heat, and add the onions, thyme, rosemary and water. Drizzle the pan liquid over your pork chops. Cover and simmer, continuing to spoon the liquid on the chops occasionally for 45 minutes or until the meat is tender.
Things You'll Need
4 pork chops, 3/4- to 1-inch thick
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dried thyme
1/8 dried rosemary
1/2 cup water
1/2 medium onion, chopped
10- or 12-inch skillet with lid
Large cooking spoon
The USDA recommends that pork be consumed only after it has reached 160 degrees Fahrenheit.