A simple and tasty way to do porkchops
- pork chops, one per person (1/2″ thick and 0.5# per person)
- 1-2t Coarse sea salt per pork chop
- A lemon for every 4 pork chops
- Warm up frying pan over medium heat. Do not add oil. (I am not so sure on the lack o’ oil, but I should try next time)
- Quarter the lemon(s)
- Let the chops fry until the salt on top starts to go clear, meaning they’ve absorbed the liquid from the meat. I found this took 5 minutes or less. I want the pork chops happy, not tough.
- Fry the salt-down side a couple minutes, until the salt stick to the pan.
- Scrape excess salt off, but don’t be too vigorous (see Oct ’12 note), since the salt taste is key.
- Serve with lemon juice squeezed over it.
Oct 2012: Made this and was too vigorous with the salt scraping. It went well with the lemon. Mistakenly added a small bit of oil to the mix, but was using a dry cast iron, so I think this was still OK. We had it with pumpkin soup which was tasty.