Chef and author Gabrielle Hamilton was taught this salt and pepper pork chops recipe by her mother-in-law, Alda. Hamilton devotes an entire chapter of her renowned and much awaited cookbook, Prune, to Alda’s traditional Italian cooking. One taste of these chops, and we think you’ll agree that Alda’s actually something of a fairy-godmother-in-law.–Frances Kim
LC Soul Mates? Note
We’re not certain if we believe in soul mates, but we’re hopeless romantics when it comes to this simple pairing of pork chops with salt and pepper. Easy as heck and on the table in less than 20 minutes. Clearly this romance was meant to be.
Salt and Pepper Pork Chops Recipe
- Quick Glance
- 10 M
- 20 M
- Serves 2
- Two 10- to 12-ounce pork chops, preferably sirloin, cut 3/4 inch thick
- Kosher salt
- Freshly ground black pepper
- Butter, at room temperature, to taste
- 1. Place a heavy pan or cast-iron skillet over medium heat. Give it 5 minutes to fully heat.
- 2. Liberally season the chops with salt and pepper on both sides. Snip a few notches in the fatty area of each pork chop with a scissors or a paring knife, scoring the fatty part every inch or so, to prevent the edges from curling when they hit the heat, especially if your chops are on the thinner side.
- 3. Place the pork chops in the hot pan, increase the heat to medium-high, and don’t touch the chops for 5 minutes. (Don’t worry if things start to smoke. It happened to us, too.) Flip the pork chops and cook the other side for 8 minutes, or until the internal temperature reaches 145°F (63°C). Immediately stack the pork chops on a plate. Let the chops rest and the juices accumulate on the plate, about 3 minutes.
- 4. Smear the pork chops with soft butter while they’re warm and let it mingle with the pan juices. Do not garnish. Just eat.
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