I recently invested in the Hexclad Pans. These are the Pans that Gordon Ramsey refers to as the "Rolls Royce Pans." They definitely have made me a big fan! These hybrid pans are amazing for pan searing and grilling right on your stovetop! You can also transfer them straight to the oven to finish off any meats if you wish. I have been so impressed with them.
I have linked the pans on my LTK Page. Find the link to my favorite pans here!
The pork chops seared perfectly, as well as the steaks I have been cooking lately! The hybrid pans are so versatile you can also use them for casseroles, or anything!
I served these delicious chops with my favorite French green beans. By just adding them to the pan half-way through the pork cooking. I had plenty of room since I invested in the larger 14-inch hybrid pan. The lemon juice, along with the other spices, made the green beans excellent. I like the green beans a little on the crisp side! They are divine!
Lemon Pepper Pan Seared Pork Chops
INGREDIENTS
4 boneless pork chops
INSTRUCTIONS
Lightly coat chops on both sides with salt/pepper/garlic pepper/red pepper.
TIPS:
I have linked the pans on my LTK Page. Find the link to my favorite pans here!
The pork chops seared perfectly, as well as the steaks I have been cooking lately! The hybrid pans are so versatile you can also use them for casseroles, or anything!
I served these delicious chops with my favorite French green beans. By just adding them to the pan half-way through the pork cooking. I had plenty of room since I invested in the larger 14-inch hybrid pan. The lemon juice, along with the other spices, made the green beans excellent. I like the green beans a little on the crisp side! They are divine!
Lemon Pepper Pan Seared Pork Chops
INGREDIENTS
4 boneless pork chops
- 2 Teaspoons Lowry’s Garlic Pepper
- 2 Teaspoons Sea Salt
- 1 Whole Fresh Lemon
- 4 TBS Kerry Gold Butter
- 1 Teaspoon Red Pepper Flakes
INSTRUCTIONS
Lightly coat chops on both sides with salt/pepper/garlic pepper/red pepper.
- In a large frying pan melt 2 TBS of your butter.
- Add chops into hot pan. Sear each chop on medium/high heat for about 2 minutes on each side. Flip, and sear the other side.
- Turn the burner down to medium heat. Continue to sauté over medium heat until done about 2-3 minutes a side for thinner chops, more for thicker chops. Cut lemon in half and squeeze juice over pork chops. Add in additional butter and coat each pork chop.
- Transfer chops to the grazing board to let rest. Pork will continue to cook as it rests. Allow approximately 3 minutes for resting.
- Pork should be cooked at a minimum internal temp of 145°F.
- Pour additional warm sauce from pan over each chop to serve.
TIPS:
- Use boneless chops (cook time will depend on thickness of chops)
- Season the chops on all sides.
- Cook over med-high heat initially and then turn the heat down to medium.
- When cooking the pork, use tongs to sear the edges and ends. You'll get greater flavor that way as well as render one of the fat the pork chops may have.
- Be sure and let chops rest for at least three minutes. Check for doneness.