Sautéed Pork Chops

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Unlike the pork chops for grilling, these can be thinner; less than a half inch is preferable. But make sure they have a bone in. They are much more flavorful. The pork loin or pork rib chops are the favored cuts, but you can get away with any of the cheaper cuts like the pork sirloin chops, pork top loin chops and the pork loin blade chops.

• Four ½ to ¾ inch pork chops
• Salt and pepper to taste
• Olive oil for the pan
• A can of chicken stock
• 2 tablespoons of flour

1. Pat the chops dry and sprinkle with salt on both sides.
2. Set a large, heavy skillet (cast iron works best, as usual) over medium-high heat.
3. When the pan is hot, add just enough olive oil to make a light film.
4. Wait a few seconds until the oil is very hot, and then add the chops.
5. Brown the pork chops for about three minutes on each side.
6. Reduce the heat and continue cooking for another 20 minutes, turning the pork chops frequently.
7. After the meat is done (the thermometer should register 160°F) remove it from the pan and keep it warm under a tent of aluminum foil on a cutting board.
8. Pour about a cup of stock into the bottom of the skillet. Stir, scraping up the brown bits that are stuck to the bottom of the pan so they dissolve.
9. Bring the liquid to a simmer and add the rest of the stock.
10. Shake two heaping tablespoons of flour vigorously with about a half-cup of water. Stir the flour mixture into the stock a little at a time, allowing the gravy to return to the simmer after each addition to check for consistency.
11. Stop when it is as thick as you want it and let the gravy simmer for a few more minutes to get rid of the floury taste.
12. Pour into a gravy boat and serve with the pork chops.