Pork Chops with Sauteed Vegetables
4 bone-in pork chops
2 Tbsp lard or bacon fat, divided
1 large onion, sliced
8 oz mushrooms, sliced
1 cup grape or cherry tomatoes, sliced in half
2 cloves garlic, minced
1 Tbsp freshly minced thyme
salt and pepper
1. Heat a large skillet over medium-high heat.
2. Pat the pork chops dry with a paper towel and generously salt and pepper each side. Melt 1 Tbsp fat in the skillet. Place pork chops in skillet, turning over once nicely browned. Be sure not to overcook -- remove chops when internal temperature registers 165 degrees.
3. Meanwhile, melt remaining 1 Tbsp fat in a 12-inch skillet over medium heat. Add onions, mushrooms and tomatoes, stirring frequently until onions are caramelized, about 10 minutes. Stir in garlic and thyme and cook additional minute. Spoon over cooked pork chops. Serve.
2 Tbsp lard or bacon fat, divided
1 large onion, sliced
8 oz mushrooms, sliced
1 cup grape or cherry tomatoes, sliced in half
2 cloves garlic, minced
1 Tbsp freshly minced thyme
salt and pepper
1. Heat a large skillet over medium-high heat.
2. Pat the pork chops dry with a paper towel and generously salt and pepper each side. Melt 1 Tbsp fat in the skillet. Place pork chops in skillet, turning over once nicely browned. Be sure not to overcook -- remove chops when internal temperature registers 165 degrees.
3. Meanwhile, melt remaining 1 Tbsp fat in a 12-inch skillet over medium heat. Add onions, mushrooms and tomatoes, stirring frequently until onions are caramelized, about 10 minutes. Stir in garlic and thyme and cook additional minute. Spoon over cooked pork chops. Serve.