Garlic Lovers very thin boneless pork chops with crispy browned garlic chips
Sorry...no photos are available. When I say thin, I mean 1/4" thick to 3/8" thick. Do not try to cook these thin pork chops unless you can eat them the same night. They are not re-heatable. Recommended sides are garlic mashed potatoes, or rice pilaf, and your favorite veggie.
2 extremely thin boneless pork chops, fat trimmed off. (Fat will not have time to cook or crisp).
Butter flavored non-stick cooking spray
Ground Himalayan pink sea salt
Coarsely ground black pepper
8 to 10 cloves garlic, skin removed, and smashed with a spoon so there are only thin pieces in the smash.
2 Tablespoons of butter
Prepare your sides first, and the melted butter second, and the garlic chips third, as these pork chops only take 2 minutes at most.
Prepare your sides. Put the butter in a very small frying pan and allow it to melt on warm heat. When the garlic is all smashed, turn the heat up to low, and allow the garlic to fry in the butter.
Spray a stainless steel frying pan with butter flavored non stick cooking spray generously, and heat on low to low medium until the pan begins to smoke. Once smoking, reduce heat to low.
While the pork chop pan is heating, trim the pork and season it on both sides with coarsely ground Himalayan pink sea salt and coarsely ground black pepper.
The pan will be smoking by now, so quickly lay the pork chops in the pan. Cook one minute or less per side. Chops will show beautiful dark brown color when they are flipped. Lay the pork chops immediately on the dinner plate when done.
Add your sides to the plate, and then pour crispy well browned garlic chips and butter over the pork chops themselves. Excess butter will flow into rice or mashed potatoes.
The garlic chips are amazing. As I was eating, I kept looking for more!
2 extremely thin boneless pork chops, fat trimmed off. (Fat will not have time to cook or crisp).
Butter flavored non-stick cooking spray
Ground Himalayan pink sea salt
Coarsely ground black pepper
8 to 10 cloves garlic, skin removed, and smashed with a spoon so there are only thin pieces in the smash.
2 Tablespoons of butter
Prepare your sides first, and the melted butter second, and the garlic chips third, as these pork chops only take 2 minutes at most.
Prepare your sides. Put the butter in a very small frying pan and allow it to melt on warm heat. When the garlic is all smashed, turn the heat up to low, and allow the garlic to fry in the butter.
Spray a stainless steel frying pan with butter flavored non stick cooking spray generously, and heat on low to low medium until the pan begins to smoke. Once smoking, reduce heat to low.
While the pork chop pan is heating, trim the pork and season it on both sides with coarsely ground Himalayan pink sea salt and coarsely ground black pepper.
The pan will be smoking by now, so quickly lay the pork chops in the pan. Cook one minute or less per side. Chops will show beautiful dark brown color when they are flipped. Lay the pork chops immediately on the dinner plate when done.
Add your sides to the plate, and then pour crispy well browned garlic chips and butter over the pork chops themselves. Excess butter will flow into rice or mashed potatoes.
The garlic chips are amazing. As I was eating, I kept looking for more!
