I love myself a good pork chop, but that wasn’t always the case. When I was a child, the chops that showed up on our dinner table were always dry and tough—yet somehow they maintained their stature as our go-to weeknight meal. It’s no surprise, then, that I shied away from cooking them for years. But that all changed when I learned to ignore the myth that pork has to be well done. Now I cook my chops to medium, still slightly pink in the middle. Here, the pork and some veggies get a quick sear in a cast-iron skillet, which is then used to cook up a tangy sauce. It’s a truly juicy one-pan wonder. I recently shared my easy pan-roasted pork chops recipe on The Rachael Ray Show — scroll down to see some candid snaps from the segment along with the recipe so you can make these surprisingly simple and delicious pork chops at home.
Recipes
Mains:
My Easy Pan-Roasted Pork Chops Recipe From The Rachael Ray Show
WATCH THE EPISode HERE then make the recipe below!
PAN-ROASTED PORK CHOPS WITH SHALLOTS FENNEL AND WATERCRESS
This is truly the easiest pan-roasted pork chops recipe you’ll ever make. Simply throw everything in a pan—yes, the pork chops with the shallots and the fennel—and sear the chops for four minutes on each side. Everything starts to caramelize and the flavors meld together for a truly sensorial experience. The best part is the sauce over the top that combines apple cider vinegar, mustard, and honey to the same skillet. I guarantee you’ll be making this easy one-pot meal every week—it really is that good and that simple!
