PORK CHOPS -- the Easy Way (C2)
Recipe Author: Simmie Sinow
I buy the top loin pork chops: they are the ones with no bones and are a bit thicker than the other type.
I pre-season them with Cavender's Greek Seasoning (my favorite seasoning); any seasoning that you like will do, tho.
In a frying pan, put just a little bit of olive oil and have a cup or less of chicken stock ready to add to the pan once the oil has warmed in the pan. I use the powdered chicken broth, as I cook with it so much that this way I can make less than 1 cup and not waste it!
Once the oil is warm, add enough chicken stock to come up about half way on your pork chops.
If you don't add enough at the beginning, you can always add more once the pork is in the pan.
Cook on high for 1 minute on each side, just long enough to brown. Sometimes I do it for 2 minutes. Then reduce the heat to low or simmer, cover and forget about it for about 10 minutes or so.
That's all there is to it -- they come out tender and juicy, but cooked through and through.
Sometimes when I do this for lunch, I put applesauce on top (a childhood favorite) and generally have a side of some sort of vegetables.