pork chops, cast iron skillets, and Peter Brady?

the scoop
A few years ago, I realized my son liked pork chops. This made me very happy because I like pork chops. I’m not talkin’ that whole butterflied, boneless shit. Give me the true American classic that is the bone-in pork chop. However, I have never cooked pork chops. For some bizarre reason, my wife is convinced pork is the anti-meat rather than the other white meat. (no slur intended – accept against my wife)
the situation
Therefore, I needed advice. My grandmother did pork well. That and pancakes, of course. Sadly, she has been gone for some time now. So, I consulted the next best alternative – Jake the Bald Butcher. The dude has never let me down.
the solution

Not only did he fix me up with the proper cut, but he instructed me so well Yoda of all things Blog would be proud. Best of all – it was really, really easy.

After seasoning the meat, melt a shit-ton of butter in a cast iron skillet. Brown the first side, then flip.  Place the skillet in the over for about 12 minutes.  I decided to flip it again about 8 minutes in to let the juices drain back through.

Wow!

the sizzle

Now, my son is back at school and only my youngest remains at home. She’s not a pork chop fan. Yet. But, she loves steak. Gotta love a woman who likes red meat, eh?

Recently, I decided we needed a mid-week pick me up and steaks seemed to fit the bill. Unfortunately, the day was kinda not happenin’. Try as I might, I just couldn’t turn it around either. Since my culinary expertise is NOT grilling, I was destined to be skewered.  Honestly, I just wanted something fool proof and easy – I so didn’t want to fuck it up.
Alas, Jake the Bald Butcher came through.  Again. The same cast iron skillet/oven technique works for steak. In fact, Mr. Jake can be quoted as saying he prefers his steak prepared this way – pan-seared and sizzlin’. Yeah, baby!
the ‘scene’

Here’s cooking for you, Kid.

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