![]() ![]() Let the pork chops rest for a few minutes before serving- this will help redistribute the juices and keep the moist.Place the lemon wedges around the pork chops in the skillet, and slide into the oven.(You can also slide a spatula underneath to give them a boost with loosening if you need to.) If they are sticking, they probably need more time. You’ll know the sear is complete when they release easily from the pan. Flip the chops and season the seared side, and turn off the heat.I just kind of sprinkled them on from a distance because of splatters- it’s OK if it’s not super evenly distributed. While the pork chops are searing, season the other side with garlic, herbs, and lemon zest.Be careful of splatters! A splatter screen is helpful. Place the pork chops in the skillet and sear for 2-3 minutes on medium-high or high heat, depending on your burners.Make sure that all parts are covered- if your skillet comes up in the center a bit, you may need a bit more. Add oil to the skillet and swirl to coat.You will know it’s heated when it’s hard to hold your hand 1″ over the surface of the skillet for more than a few seconds. ![]() Cast iron can take a few minutes to fully heat. Stainless steel heats faster, so you may only need to heat it for 30 seconds to a minute.
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