Are you as busy as we are right now? I love long summer days. So much more daylight hours to get things done. Seems like having those extra hours just creates more things to do, though, doesn’t it? This week, we’re getting ready for our annual vacation trip with the grandkids. This year, it’s the Grand Canyon, Flagstaff, and Sedona area. Plus this weekend is Father’s Day. And BeeBop’s sister’s wedding. As I said, we’re just a little busy right now.
It’s days like these that I appreciate quick and simple recipes like these savory pork chops. They’re quick to prepare and cook while you get everything else ready for dinner. To get started, trim any extra fat from four nice, large pork chops. Set the fat aside and sprinkle both sides of the chops generously with salt, pepper and dried Italian seasoning.
Meanwhile, heat a large skillet over medium-high heat. Coat the pan with cooking spray and add a small amount of the reserved fat that you trimmed from the pork chops. You only want enough to render about a tablespoon of fat in the pan. When the fat has rendered, add the pork chops to the pan and brown them well on both sides. Add the chicken broth in with the pork chops and bring it up to a boil. Cover the pan and reduce the heat to low. Simmer until chops are done throughout. Approximately 20-25 minutes.
Remove the pork chops from the pan and set them aside. Increase the heat to bring the liquid to a boil. Continue cooking until the pan juices are reduced to a thin sauce. Spoon the pan sauce over the chops and serve.
Other pork chop recipes you might enjoy:
- Drick’s Rambling Cafe‘s Creole Pork Chops Piquante
- Honey Thyme Chops from Kayotic Kitchen
- Pork Chops in Cream Sauce from bell’alimento
- Glazed Pork Chops from Budget Bytes