pork chops

And you should, too.

For years, I’ve gravitated to boneless cuts of meat: Boneless chicken breasts, boneless lamb legs, boneless and butterflied pork chops.

But a few weeks ago, the husband and I found gorgeous, organic, bone-in pork chops — at a fraction of what we usually pay for the butterflied, center-cut kind. We bought them; I cooked them Friday night.

What a difference! The boys always complain that pork chops are dry and chewy, no matter how frugal I am with cooking times.

Not so Friday. These chops were juicy and so much more flavorful than their boneless counterparts. We liked them so much, that we ate bone-in chicken breasts last night (also less expensive than the boneless variety).

Cheaper and a better flavor?

I’ll pick these bones any day!

Roasted Pork Chops

For four people, season 4 bone-in pork chops liberally with salt, pepper and Chinese five-spice powder.

Preheat your oven to 375 degrees. Grease a 9- by 13-inch casserole dish and set it aside.

Glaze a cast-iron skillet with grapeseed oil and place it over high heat. When the oil shimmers, add two of the pork chops. Brown well on both sides.

Place the pork chops in the casserole dish, then brown the remaining chops in your skillet. Move them to the casserole dish when they’re golden.

Place the casserole in the oven. Bake for 18 minutes. Remove the dish and let the chops rest for 5 to 10 minutes.

Serve as is, or top with warm chutney.

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