Skillet pork chops perfect weeknight dinner

"Quick and easy, skillet pork chops make a tasty, comforting weeknight dinner. Be sure to use boneless chops; they're a breeze to cook when quickly seared over high heat in a heavy cast-iron skillet. The key, of course, is to buy the right chops. The only trick to cooking the chops is to not overcook them. Depending on the thickness, about 3 to 5 minutes per side is often plenty."

"To round out the meal, add seasonal vegetables to the pan after one side is cooked and the chops have been flipped. The vegetables benefit from the meat's juices and seasonings as their flavors meld. This recipe calls for chopped red pepper and kale with a shot of lemon juice to brighten it all. Use your imagination and vary the ingredients depending on the season, your pantry and tastes."

"Try apples or pears with fennel finished with a dollop of mustard and a drizzle of maple syrup. How about onions and Italian peppers with a splash of balsamic vinaigrette? Take the chops south of the border with hot peppers and cherry tomatoes zipped up with lime. Leftovers, if you have them, are delicious doused with your favorite barbecue sauce and tucked into a soft, golden bun."

Boneless pork chops seared in a heavy cast-iron skillet provide a quick, comforting weeknight dinner. Season chops with coarse salt and freshly ground black pepper and let them come to room temperature before cooking. Sear chops in olive oil and butter over medium-high heat about 3 to 5 minutes per side, finishing until the internal temperature reaches 140°F. After flipping, add smashed garlic, chopped red bell pepper, kale and a splash of lemon juice so vegetables absorb the meat's juices and seasonings. Serve with seasonal variations or use leftovers in a barbecue-sauced sandwich.

Read at Boston Herald