3 Ingredient pork chops are super easy to prepare and taste wonderful with some veggies on the side or as a fillet for sandwiches.
Course Main Course
Prep Time 4minutes
Cook Time 6minutes
Total Time 10minutes
10.33 lbs or 150 grams Boneless Pork Chop or Butterflied Pork Chop (check note)
Season of choice
¼– ½ teaspoon Oil
Seasoning (approximate measures)
⅙– ¼ teaspoon Black Pepper Powder
⅛– ¼ teaspoon Saltadjust to taste
¼– ½ teaspoon Ginger Garlic Pastecan use ginger powder & garlic powder
Take chops in a dish, sprinkle seasoning and rub into chops.
Marinate for 1 – 2 hours or overnight. If marinating for more than 24 hours, add some turmeric to seasoning. It is optional but acts as a preservative.
If refrigerating, bring the chops to room temperature. Keep it on the counter for about an hour.
Heat oil in a pan. I use a cast iron pan. When the pan and oil are hot, place the chops in the pan, cover ¾ – ⅝ of the way and cook on medium – medium high flame for about 3 minutes or until bottom is charred.
Uncover, flip chops, cover the pan partky and cook for another 2 – 3 minutes until chops are cooked and juices run clear.
Remove from pan and serve with some roasted vegetables or use it as a fillet for sandwiches.
Pork Chops – I usually ask the butcher at the meat counter to cut a pork chop into two and pound it to flatten the chop. When butterflied pork chops are in stock, I get those. Depending on how thick the chop is, I ask the butcher to pound it, to flatten the meat. Thinner the chop, faster it cooks.
Seasoning – I use simple homemade seasoning for this recipe. One can use any seasoning; creole, cajon, Italian seasoning, etc.