![\"butterfly](\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/Beets-Brocc3.png\")
<\/p>\nI fire up the stove, preheating my pan to a medium-high heat \u2013 this is particularly helpful with stainless steel and cast iron.\u00a0 While it was getting ready, I butterfly the chops, cutting them on the side without the rind.<\/p>\n
By the way, I leave the rind on to keep the chops moist and to add a bit of flavor.<\/p>\n
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.<\/p>\n
I pour a tablespoon of olive oil into the frying pan, swirl it around, and place the chops in it \u2013 spice side down.\u00a0 I turn the heat down to medium.\u00a0 While the chops are cooking, I repeat the spice process, sprinkling chipotle powder, sage, and pepper on the exposed side.<\/p>\n
![\"Pan](\"http:\/\/www.stormysweitzer.com\/recipes\/wp-content\/uploads\/2016\/04\/Beets-Brocc4.png\")
<\/p>\n
For the pan-frying, I let the chops sizzle for about 5 minutes, cover and let them cook for another 10.\u00a0 I then flip the chops, cover for 5 minutes, and remove the lid for the final 5 \u00a0to let things crisp up.\u00a0 Be sure to cut into the pork to make sure it is cooked through \u2013 no pink.\u00a0 If done, remove them from the pan; if not, just cook a bit longer.\u00a0 \u00a0Also, if you are using thinner chops, you may not need as much cooking time \u2013 you be the judge : )<\/p>\n
When the chops are golden brown on the outside and just-cooked through\u00a0on the inside, they are done.<\/p>\n
Here are recommended ingredient amounts depending on the number of servings you want.<\/p>\n
| \n Ingredient<\/strong><\/p>\n<\/td>\n 2 srvgs<\/strong><\/p>\n<\/td>\n 4 srvgs<\/strong><\/p>\n<\/td>\n 6 srvgs<\/strong><\/p>\n<\/td>\n<\/tr>\n Pork loin chops<\/strong><\/p>\n<\/td>\n 2<\/p>\n<\/td>\n 4<\/p>\n<\/td>\n 6<\/p>\n<\/td>\n<\/tr>\n Chipotle pepper powder<\/strong><\/p>\n<\/td>\n 1\/4 \u2013 1\/2 \u00a0tsp<\/p>\n<\/td>\n 1\/2 \u2013 1 tsp<\/p>\n<\/td>\n \u00be \u2013 1 \u00bd tsp<\/p>\n<\/td>\n<\/tr>\n Rubbed sage<\/strong><\/p>\n<\/td>\n \u00bc tsp<\/p>\n<\/td>\n \u00bd tsp<\/p>\n<\/td>\n \u00be tsp<\/p>\n<\/td>\n<\/tr>\n Black pepper<\/strong><\/p>\n<\/td>\n To taste<\/p>\n<\/td>\n To taste<\/p>\n<\/td>\n To taste<\/p>\n<\/td>\n<\/tr>\n Salt<\/strong><\/p>\n<\/td>\n To taste<\/p>\n<\/td>\n To taste<\/p>\n<\/td>\n To taste<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Make an extra chop or save any\u00a0leftover pork for the next day.\u00a0Use them to make a citrusy pork and sliced fennel salad!\u00a0 Simply add 2 handfuls of greens (spinach, spring, arugala, you name it) to a bowl, and add a \u00bd cup of thinly-sliced, fresh fennel bulb, and slices of your leftover pork.\u00a0 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.\u00a0 Voila!<\/p>\n","protected":false},"excerpt":{"rendered":" I fire up the stove, preheating my pan to a medium-high heat \u2013 this is particularly helpful with stainless steel and cast iron.\u00a0 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… <\/p>\n |