Yes! Yes we do! We love this pork chop recipe. It's our GO TO dinner if we are in a hurry but also want a REAL meal. Steam a veg, boil some potatoes, throw some rice in the rice cooker - most anything can live alongside these delicious beauties.
Let's get the how-to.
2 - 1" thick pork chops
2 T jam (tangy is better)
2T dijon or wholegrain mustard
2 T lard or oil
Salt and pepper
Remove chops from packaging, pat dry and place on a plate. Generously salt and pepper each side. Let chops come to room temp, about 30 mins.
To a 1 cup measuring cup, add the water, jam and mustard. Whisk until combined. Set by the stove.
Heat a large cast iron skillet on high and add the lard or oil. When the oil is near smoking, add the chops to the pan. Cook for 5-6 minutes. With tongs, pick up each chop and render the fat from the fat cap for 1 minute.
Reduce the heat to low. Cook on 2nd side for 2 minutes (or untill browned) and then turn off the heat. Pour in the jam mixture and let rest for 5 minutes.
Remove the chops and place on a warm plate. Turn the heat back on to medium and whisk the sauce until it thickens, making sure to scrape up any browned bits. Taste it and see if it needs more salt, more jam, more mustard, etc.
Serve chops whole or slice off the bone and top with the pan sauce. Dinner!