Ingredients
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Creole or Cajun seasoning
- 1 teaspoon paprika
- 1/4 teaspoon dried thyme
- 4 to 6 bone-in, thin-cut breakfast pork chops
- 1/4 cup cooking oil (olive oil, canola, vegetable, bacon drippings), divided
- 2 tablespoons unsalted butter, divided
Instructions
Mix together salt, pepper, Creole or Cajun seasoning, paprika and thyme. Sprinkle over both sides of chops and let rest at room temperature for 10 minutes.
Heat half of the oil over medium high heat in large cast iron or other nonstick skillet until it shimmers. Add 1 tablespoon butter and let melt. Cook pork chops in batches for about 1 to 1-1/2 minutes per side or until cooked through and nicely browned, adding oil and butter for second batch as needed.
For Pan Sauce: Add splash of chicken broth, white wine or plain water to pan drippings and bring to a boil, scraping up any browned bits. Pour sauce over chops.
Cook’s Notes: If you have a lightweight press, use that to keep chops from curling, but reduce cooking time as they will cook even faster. For chops 1/2-inch in size, you’ll need to cook about 3-1/2 to 4 minutes per side.