These Pork Chops are delivered to you tasty, juicy and delicious you won't believe they were not made in a steak house.
Keyword pan seared pork chops, pork chops
Prep Time 10minutes
Cook Time 20minutes
Marinade time 30minutes
Total Time 30minutes
Author Chichi Uguru
Hatfield®️ Premium Reserve Pork®️ Bone-in or Boneless Pork Chops
1Medium Red bell pepper thinly sliced
1TbspCrushed pepper flakes
1medium green bell pepper thinly sliced
½of a medium onion thinly sliced
2Tbspcooking oil of choice
For the marinade
½cupsugar free brown sugar
1tspchicken bouillon powder
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.