So, the other day, I was just craving something meaty, you know? Not some fancy, complicated dish, just something straightforward that would taste good and fill me up. I poked around in the fridge, and what did I find? A couple of decent-looking pork chops. Perfect, I thought. That’ll do the trick.
Getting Things Ready
First thing, I pulled those pork chops out. Let them sit on the counter for maybe twenty minutes. I always do that; helps them cook more evenly instead of being ice-cold in the middle. I wasn’t in the mood for some elaborate sauce or a long marinating time. Just wanted that honest, savory pork flavor to come through.
So, I went for the basics. A good sprinkle of coarse salt – really helps to bring out the taste. Then, a generous amount of freshly cracked black pepper. I also had some garlic powder and a bit of onion powder, so I threw a bit of that on too. Nothing too wild. Just patted the seasonings onto both sides of the chops. Made sure they were nicely coated. Simple stuff, really.
The Cooking Part
Next up, I grabbed my trusty heavy-bottomed skillet. It’s an old one, seen a lot of action, but it heats up evenly, which is what you want. Plopped it on the stove and turned the heat up to medium-high. Then, a little bit of oil – I used olive oil, just enough to coat the bottom. You gotta let that pan get properly hot. I waited until the oil was just starting to shimmer a bit. That’s the sign.
Then, in went the pork chops. You get that immediate sizzle – that’s the sound of good things happening. I made sure not to crowd the pan. If you put too much in at once, they steam instead of searing. I let them cook on that first side without messing with them. No poking, no prodding. Just let them sit there and get a nice, golden-brown crust. Probably took about four or five minutes.
Once they looked good and crusty on one side, I flipped them over. Yeah, looking good. The other side got the same treatment. After a few minutes, I turned the heat down a notch, maybe to medium. Didn’t want to burn the outside before the inside was cooked. Depending on how thick they are, they might need a bit longer. I just kept an eye on them.
The Best Bit – Tasting It
After maybe another five to six minutes on the second side, they looked about done. I usually press on them gently; if they feel firm but still a bit springy, they’re good. Took them out of the pan and put them on a plate. And here’s a tip: always let your meat rest for a few minutes before you cut into it. Seriously, it makes a difference. Keeps all those tasty juices inside. The smell in the kitchen was pretty amazing by this point, I gotta say.
Finally, it was time to eat. I sliced into one of the chops. It was perfectly cooked – still juicy, not dry at all. And that simple seasoning? It was just right. Sometimes you don’t need to overthink things. A good piece of meat, a hot pan, and a little bit of patience. That’s all it took for something that really tasted good. Hit the spot, for sure.
