Sometimes, you can find great pleasure from the simplest things. I love those moments that astound you, the ones you simply can’t believe occurred, purely because you turned normal ingredients into a gourmet meal. With a little salt, ground pepper, butter, garlic, and shallots, you can turn pork chops into the best meal I’ve had at home in a while.
You should know that I didn’t come up with these. Daniel did. This is not to say he doesn’t amaze me all the time, but I seriously couldn’t believe he created these on the spot. I don’t even think he thought about it before he started. It was just one of those days where we were going to eat an early dinner before I headed to work for the night. I planned on having cereal or toast, but he decided last minute to make a masterpiece.
I see it all the time, and there are bunches of examples, but it’s moments like these when it really occurs to me that I was a smart lady four and a half years ago, when that gentleman at the coffee shop boldly gave me his phone number and I decided to give him a call. Now we live in a completely different state, with two sweet (though horribly behaved) cats, in a lovely house with a giant kitchen where we make awesome meals like this one. My, how things have blossomed since that day in Florida years ago. But I’m losing myself in nostalgia…These pork chops are a great component to a marvelous meal, and I hope you share them with your loved ones.
Black Pepper Pork Chops with Garlic-Shallot Butter
Makes 4 Pork Chops
4 french-cut, bone-in pork chops
2 tsp iodized salt
4 tsp ground black pepper
2 tbsp olive oil
1 garlic clove, minced
1 shallot, minced
2 tbsp salted butter, softened
In a small bowl, combine salt and pepper. Season each pork chop liberally with this mixture (use it all up–the pork chops will have a gorgeous pepper crust on them when cooked!). Meanwhile, stir the garlic, shallot, and butter together to combine. Heat oil in a large saucepan, then add the pork chops. Cook the chops for 10 minutes total; for the first 8 minutes, flip them every two minutes for a total of four flips. For the last two minutes, place 1/4 tsp of the garlic-shallot butter on top of each chop and let it melt. Remove from heat and top each pork chop with another 1/4 tsp of the garlic-shallot butter. Serve.