Pan Roasted Pork Chops and a review of the last book in the O'Dwyer Cousins Trilogy

Happy Sunday everyone.  I am rested up and ready to face the coming week but before I do I wanted to share a couple of things with you.

First, on our ride home yesterday, I finished the third book of the O'Dwyer Cousins Trilogy, Blood Magick by Nora Roberts.  You can find the review of the first book, Dark Witch and the second book, Shadow Spell by clicking on the titles.

This last book in the trilogy was typical Nora Roberts.  I laughed and I cried.  I rooted for good against evil and, of course, good won.  I enjoy Nora Roberts when I want books that I can just relax with and not have to think to deeply.  Just a pleasurable escape from everyday life.  The fact that these books take place in Ireland is a bonus for me.  Each book concentrated on one of the cousins more than the other two and this last one concentrated on the eldest and strongest witch, Branna, and the struggles she faced being in love with a man whose bloodline was cursed by her ancestors.  It's an easy, enjoyable read.

I have now started A Lesson before Dying by Ernest J. Gaines.  This is the selection chosen by our Book Club Cookbook Cooking Club.  I am about halfway through and then I will create a dish and review the book for you.

Tonight I made Pan Roasted Pork Chops for dinner.  I like roasting my pork chops to finish them off so that they stay tender and juicy.  Too often, if you are trying to just fry them, they get tough and dried out.  This is a perfect way to get that seared exterior without losing the juicy goodness of the pork itself.

Pan Roasted Pork Chops

1 Bone in Pork Chop per person, cut 1" thick

1 T. oil for each 2 chops

salt and pepper to taste

1 T. butter for each chop

1 garlic clove, minced per chop

couple dashes of hot sauce

Heat oil in large oven proof skillet over med high heat.  Season both sides of the pork chops with salt and pepper.  When oil is shimmering add the pork chops and sear until easily released by the pan and nicely browned.  When you flip the chops allow them to sear for a minute or two then cover and place in a preheated 375* oven for seven minutes.  Carefully remove pan from oven to stove top burner.  Place the chops onto a serving platter to rest.  Turn the burner to med high heat and add the butter to the pan along with the hot sauce and garlic.  Whisk and stir until thickened.  Pour over chops and serve.  Print Recipe

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