Ozeri Pan Seared Pork Chops

 

This week’s recipe is Pan Seared Pork Chops.

I started off with 4 thick cut pork chops.

I season both sides of my chops before placing them in the hot skillet.

I sprinkle on salt, pepper, a dash of garlic powder and then on occasion I sprinkle on a bit of steak seasoning.

I pull my skillet out and add a few tsp of olive oil to the pan, Then turn the pan on med-high. Today I’m using my new Ozeri Green Earth Textured Ceramic Nonstick Fry Pan.

 

Once my skillet is hot I place my chops in the hot skillet. I allow my chop to thoroughly brown on ONE side before it turn the chops over. Since the oil and pan are hot, it really won’t take long at all.

I will mention I placed my potatoes on to boil before starting my chops. We refer to them as “baked” potatoes but they never see the inside of the oven. I place my potatoes with the skin on in a sauce pan deep enough to allow the potatoes to be fully covered with water. I then place then on the stove and cover the pan with a lid, leaving just a small crack for the steam to escape. The heat held in by the lid help the potatoes to cook quicker. Let your potatoes boil until when a knifes inserted into the potato it feels done. The potato will feel soft.

 

Once your chops have browned on the first side; flip them over and then turn down the heat to low-med, allowing the chops to cook through and yet not drying them out with the high heat.

 

Two (2) of the chops I cook with just seasoning on the meat (Mr. does not like vegetables; as in none). The other two I add chopped (large slices) of onion and peppers into my pan once I turn the chops over. Making for some very tasty pork chops!

 

The potatoes will come out moist and tender as well as the chops. Do you see the potato on his plate; it’s a potato or corn, that’s it. That’s ok, leaves more yummy veggies for ME!

I found my new Ozeri fry pan easy to handle with the nice long curved handle which coated to prevent mishaps with overheated pan handles (I’ve done this on more than one occasion). The nonstick surface made for easy clean up and the textured bottom helped keep the juices flowing under the meat, which I really like.

Over all I give the Ozeri pan a big thumbs up for ease of use and clean up. This makes my second Ozeri pan; I also own the wok which is great for making my seasoned green beans!

 

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

 

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