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–+ servings

Hatfield®️ Pan Seared Pork Chops

Chichi Uguru
These Pork Chops are delivered to you tasty, juicy and delicious you won't believe they were not made in a steak house.
Prep Time 10 minutes
Cook Time 20 minutes
Marinade time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 2

Ingredients

  • Hatfield®️ Premium Reserve Pork®️ Bone-in or Boneless Pork Chops
  • 1 Medium Red bell pepper thinly sliced
  • 1 Tbsp Crushed pepper flakes
  • 1 tsp garlic powder
  • 1 medium green bell pepper thinly sliced
  • ½ of a medium onion thinly sliced
  • 2 Tbsp cooking oil of choice

For the marinade

  • ½ cup sugar free brown sugar
  • 1 tsp chicken bouillon powder
  • 3 cups of water

Instructions

  • Mix brown sugar substitute and bouillon powder in water. Set aside.
  • Place pork chops is a dish. Poke pork with a fork to get the sweet marinade into the pork. Pour marinade over pork chops. Cover with cling film and refrigerate for 30 mins.
  • After 30 mins, pour away marinade then pat pork chops dry with clean kitchen paper towel.
  • Heat up a 12 in cast iron skillet
  • Place pork chops in the skillet without oil. The pork chops will release its own oil.
  • Flip the pork chops over every minute for the first 6 minutes. Then let seat for two minutes on each side before flipping to the other side. Flipping frequently is to ensure both sides get browned evenly.
  • Cook on medium high heat for about 20 mins or till the internal temperature of the thickest part gets to 145*F
  • Reduce heat to low, remove pork chops from pan. Pour oil into pan, add sliced onions, green and red bell peppers, crushed peppers flakes and garlic powder.
  • Sauté till tender. Put back pork chops into pan, stir fry everything for about a minute for all flavors to blend in.
  • Turn off heat. Let Rest in pan for a minute then serve.