{"id":5995,"date":"2022-07-31T20:06:12","date_gmt":"2022-07-31T20:06:12","guid":{"rendered":"https:\/\/mdr.foobrdigital.com\/?p=5995"},"modified":"2022-07-31T20:06:12","modified_gmt":"2022-07-31T20:06:12","slug":"pan-seared-pork-chops","status":"publish","type":"post","link":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/2022\/07\/31\/pan-seared-pork-chops\/","title":{"rendered":"Pan-Seared Pork Chops"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Ingredients\u00a0<\/strong>:<\/h2>\n\n\n\n<ul><li>\u25a25\u00a0Thin pork chops\u00a0&#8211;\u00a0bone-in<\/li><li>\u25a21\u00a0large zucchini\u00a0&#8211;\u00a0sliced<\/li><li>\u25a21\u00a0large yellow squash\u00a0&#8211;\u00a0sliced<\/li><li>\u25a2\u00bd\u00a0white onion\u00a0&#8211;\u00a0diced<\/li><li>\u25a2\u00bd\u00a0cup\u00a0chicken bone broth<\/li><li>\u25a21\u00a0cup\u00a0heavy whipping cream<\/li><li>\u25a22\u00a0tablespoon\u00a0Dijon mustard<\/li><li>\u25a2\u00bd\u00a0teaspoon\u00a0oregano<\/li><li>\u25a22\u00a0tablespoon\u00a0olive oil<\/li><li>\u25a2salt and pepper to taste<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Instructions<\/strong> :<\/h2>\n\n\n\n<ul><li>Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.<\/li><li>Add the sliced zucchini and squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and cover to keep warm.<\/li><li>Add the remaining olive oil to the skillet, and place the pork chops into the heated skillet.<\/li><li>Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of around 145 degrees F.<\/li><li>Remove the pork chops from the skillet and cover to keep warm.<\/li><li>Pour off any extra grease from the skillet, and add in the diced onion.<\/li><li>Cook for a few minutes until the onion begins to become tender.<\/li><li>Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.<\/li><li>Add in the heavy cream, mustard and oregano, stirring well to combine.<\/li><li>Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit, stirring very frequently. Add salt and pepper to taste.<\/li><li>Mix back in the sauteed vegetables and the pork chops, and serve.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Notes<\/h3>\n\n\n\n<ul><li>When cooking pork chops, it&#8217;s important to always use a meat thermometer to check its doneness. According to USDA, pork needs to be cooked to an internal temperature of 145 degrees to be considered safe for consumption.<\/li><li>Never cook pork chops straight from the fridge. Let the pork chops rest at room temperature before dropping them in a hot pan. This will help the chops cook evenly; hence you won&#8217;t have to worry about overcooking them outside and undercooking on the inside. Take your pork chop out of the fridge 15-30 minutes before cooking.<\/li><li>Resist the temptation of digging right into the chops after you&#8217;ve finished cooking. Give it time to rest and absorb all the pan juices. This will result in much juicer, tender pork chops.<\/li><li>Always season your pork chops with salt and pepper before searing for more flavor.<\/li><li>A hot cast iron pan is perfect if you want to get a nice sear with a good crust on both sides. But once that&#8217;s done, you should reduce the heat to medium. This helps the chops cook evenly through the middle while keeping the outer edges of the pork chop tender.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients\u00a0: \u25a25\u00a0Thin pork chops\u00a0&#8211;\u00a0bone-in \u25a21\u00a0large zucchini\u00a0&#8211;\u00a0sliced \u25a21\u00a0large yellow squash\u00a0&#8211;\u00a0sliced \u25a2\u00bd\u00a0white onion\u00a0&#8211;\u00a0diced \u25a2\u00bd\u00a0cup\u00a0chicken bone broth \u25a21\u00a0cup\u00a0heavy whipping cream \u25a22\u00a0tablespoon\u00a0Dijon mustard \u25a2\u00bd\u00a0teaspoon\u00a0oregano \u25a22\u00a0tablespoon\u00a0olive oil \u25a2salt and pepper to taste Instructions : Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the sliced zucchini and squash to the heated skillet, and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[488],"tags":[],"_links":{"self":[{"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5995"}],"collection":[{"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5995"}],"version-history":[{"count":0,"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5995\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mudassirbackup.infinitycodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}