I fire up the stove, preheating my pan to a medium-high heat – this is particularly helpful with stainless steel and cast iron.  While it was getting ready, I butterfly the chops, cutting them on the side without the rind.

By the way, I leave the rind on to keep the chops moist and to add a bit of flavor.

With the chops laid out flat, I lightly sprinkle the top with ~ 1/8 to 1/4 tsp chipotle pepper powder (smoked paprika would also work), a pinch of rubbed sage, and some black pepper to taste.

I pour a tablespoon of olive oil into the frying pan, swirl it around, and place the chops in it – spice side down.  I turn the heat down to medium.  While the chops are cooking, I repeat the spice process, sprinkling chipotle powder, sage, and pepper on the exposed side.

For the pan-frying, I let the chops sizzle for about 5 minutes, cover and let them cook for another 10.  I then flip the chops, cover for 5 minutes, and remove the lid for the final 5  to let things crisp up.  Be sure to cut into the pork to make sure it is cooked through – no pink.  If done, remove them from the pan; if not, just cook a bit longer.   Also, if you are using thinner chops, you may not need as much cooking time – you be the judge : )

When the chops are golden brown on the outside and just-cooked through on the inside, they are done.

Here are recommended ingredient amounts depending on the number of servings you want.

Ingredient	2 srvgs	4 srvgs	6 srvgs
Pork loin chops	2	4	6
Chipotle pepper powder	1/4 – 1/2  tsp	1/2 – 1 tsp	¾ – 1 ½ tsp
Rubbed sage	¼ tsp	½ tsp	¾ tsp
Black pepper	To taste	To taste	To taste
Salt	To taste	To taste	To taste

Planned Leftovers

Make an extra chop or save any leftover pork for the next day. Use them to make a citrusy pork and sliced fennel salad!  Simply add 2 handfuls of greens (spinach, spring, arugala, you name it) to a bowl, and add a ½ cup of thinly-sliced, fresh fennel bulb, and slices of your leftover pork.  Throw in apple chunks and walnuts, or maybe whole orange slices. Dress the salad in 2 Tbsp of fresh orange juice mixed with a tablespoon of olive oil and fresh ground pepper.  Voila!