Heat your pan ( cast iron works for me) on med- high heat ( closer to high). Add oil once the pan is hot, not before. Gently lay chops in the oil with tongs. Careful! It will splatter! Cook until it 'unsticks' itself from the pan ( the edges will curl a bit) and then flip.
Oh, season the meat how you like... I just used sea salt and pepper.
Once both sides are done, remove chops and pour in some wine. Once it stops bubbling and has evaporated some, throw in some butter to make some sauce in the bottom of the pan. Add the chops back for approx a minute on each side.
Through the process, try to cook the meat the least amount possible so it doesn't dry out.
No comments:
Post a Comment