Like many people out there, I sometimes get bored with chicken and turkey, so I gravitate towards pork and lamb on those days (I don’t eat beef since my gallbladder was removed).  Pork comes in many forms such as boneless chops, thin cut butterflied chops, bone-in chops (thick or thin), pork loins, shoulders, ribs, ground pork and bacon.  I am sure that there are other cuts available, but those are the ones I see most often at our local grocery stores.  Whatever kind of pork you buy, be sure to look for good quality products that are ideally organic or raised humanely.  Ground pork is lovely for soups, tacos, layered recipes such as lasagna or enchiladas.  Shoulders and the larger loin cuts are beautiful when you roast them and smother them with herbs!  But, when I am in a hurry and we want something that is both flavorful and easy to make, we go for the ‘quick-fry’ bone-in chops that are thinly cut.  They cook in just a few minutes on the stove top and go really well with a variety of side dishes and vegetables. 

I put some olive oil in a frying pan and season one side of the chops, liberally, with onion powder, oregano, garlic, rosemary, and parsley.  I sometimes add a little salt and pepper too.  Once the pan is warmed up, I add in the chops, spiced sides down (I usually can’t fit more than 2 at a time, so I do batches).  While they are cooking, I season the other side of the chops and squeeze some lemon juice over the top to add more flavor.  Once they are nice and seared on one side, I flip them over and let them cook a little longer.  The whole process usually takes less than 10 minutes.  I do like to bake my vegetables in the oven so they are 90% done when the pork chops finish on the stove top.  Then I will take the chops and place them on top of the vegetables and allow them to cook all the way through in the oven for the remaining few minutes. This allows you to get that beautiful crust on the chops, but they won’t dry out.  In this recipe, I used carrot and potato french fries as my ‘vegetable side’, but you can use other vegetables such as green beans, golden beets, broccoli, butternut squash, or parsnips.  There are endless combinations!  I hope you like these quick and easy pork chops. 

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