Yum de la PORK CHOP

2 Bone in Pork chops
Vegetable Oil (used because I heard it was better with cast iron?)
Onion
Flour
Salt
Pepper
Garlic
Paprika
Onion Powder
Celery Salt
Cast Iron Skillet

I know it has been two forevers since my last point and I apologize greatly for that, but get over it, this DudeFood should make up for it and more. Not many of you may know this but port chops are the crème de la crème of the meat world, the T-bone of the pork world, and the key to my heart.

To get this party rockin you start by heating your pan up. Before going forward I should say that you need to used a cast iron skillet or pan because you will be tossing this into the oven after we are done on the stove top. I have heard to do this a couple of ways. You either put the oil in and heat the pan and the oil at the same time, or I have also heard that you should add the oil after heating your pan. I personally heated the oil and the pan up together but who knows?

Once your pan is heating up, move on to prepping the meat. I like to create a little dry rub. This mixture is a simple way to add some bang without taking away from the chop. Just add equal parts onion powder, celery salt, paprika, garlic powder, salt, and pepper. Mix this simple rub up and then just sprinkle it onto your chops (do not coat them in it. This will take away from the meat. )

Once you have gotten them seasoned toss them in flour. Be sure to remove most of the excess flour because you’re not trying to deep fry them, you just want to sear them in the pan. Once they have gone for about 3 minutes a side (they should adopt a nice dark golden color) pull them out of the pan and let them sit on a plate for a few seconds.

Take you onion (I forgot to mention that you should have sliced it up) and toss it in the pan. Cook until translucent and it begins to caramelize. After the onions are looking good, toss your chops back in the pan and situate the onions over top of them.

Throw the entire cast-iron skillet into the oven at about 400 degrees for 10-15 minutes allowing the chops to cook all the way through.

Plate and serve.