Let me tell you, I love pork chops. Yeah they’re bad for me, but they taste so good. A lot of folks, especially in the black community stay away from pork. It may have something to do with an old bible verse. Anyway, I always think of it as the “other white meat”, at least that’s what they say in the commercials.
I can eat pork chops fried, sautéed, baked, grilled, and broiled. The recipe below is good for chicken breasts too. The star ingredients are Chef Shamy’s Garlic Butter and Weber Grill’s Garlic Parmesan seasoning. If you can’t find these at your local store, try Sam’s Club, Walmart, or Amazon.com too.
Garlic Parmesan Pork Chops
- Non-stick skillet
- 5 Thick cut pork chops
- Olive Oil extra virgin
- Lawry's Seasoning Salt
- Black Pepper
- Weber Grill Garlic Parmesan Seasoning
- 4 tbsp Chef Shamy Garlic Butter
- Parsley (optional)
- Rinse the pork chops throughly and pat dry with a paper towel.
- Line a cookie sheet with paper towels and place the pork chops.
- "Lightly" sprinkle seasoning salt and black pepper on each side.
- Sprinkle garlic parmesan seasoning enough to "coat" each side.
- In a large non-stick skillet drizzle olive oil, enough to cover the bottom of the pan. We're sautéing, NOT frying. 😉
- Add 2-3 pork chops at a time to the skillet.
- Sauté each side on medium heat for about 7 minutes each or until brown.
- Remove pork chops when finished cooking and add to a warming plate.
- Repeat the same steps for the remaining pork chops, adding more olive to the skillet if needed.
- Once all pork chops are cooked, add them all back into the pan. Depending on how thick the pork chops are, you may have to cook them a little longer. Cover the pan with a top to cook for approximately 7 more minutes.
- Add 4 tablespoons of garlic butter on top and let it melt on all the pork chops. Cover with a top to help the melting process.
- Once the butter is melted, sprinkle with parsley. (optional)