‘Chop’ to it

The simplest of meals can often be inspired by old-fashioned favorites.

When was the last time you fried pork chops? It is an easy protein to prepare, and currently pork is so much more reasonably priced than beef.

Get a cut that has a bone, which seems to prevent overcooking and is just more fun to eat, especially when fried in oil and butter with onions, garlic, thyme, salt and pepper. This makes a great sauce for the chops. Substitute sliced mushrooms for the onions, if you choose. Serve with boiled potatoes, pasta or rice.

Pork Chops

Ingredients:

• 2 1-inch thick bone-in pork chops

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 teaspoon dried thyme

• 1 tablespoon vegetable or canola oil

• 2 tablespoons unsalted butter

• 1 large garlic clove, smashed or minced

• 1/2 onion, sliced, substitute 1 cup sliced mushrooms

Directions:

Let pork chops sit at room temperature for 1 hour, then pat dry with paper towels. Season with salt, pepper and thyme.

Heat a large cast-iron skillet over medium-high heat. After 5 minutes, reduce heat to medium and add oil and place pork chops in pan for 4 minutes.

Flip over and add butter, garlic and onion around the chops. Cook another 4 minutes and with an instant-read thermometer, check temperature.

Continue cooking until pork reaches 130 degrees. Remove chops from skillet and place on platter and let rest for 5 minutes.

Continue to cook sauce on low and add water if needed.

Pour sauce over chops and serve hot.

Makes 2 servings.

Lynette Lo Tom is the author of cookbooks A Chinese Kitchen and Back in the Day. She wants to hear about your cooking shortcuts. Reach her at lynette@brightlightcookery.com or @brightlightcookery on Instagram.