Generously spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Brine it – One of my secrets to getting a flavorful juicy pork chop every time, is to brine it in a solution of salt and sugar. I’ve been making this for at least 30+ years and it’s one of my family’s favorite recipes. If you’re cooking the chops in the same skillet that you’ve cooked the onions then there should be enough residual oil and flavor to cook the chops.
Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. If you need to make more than 2 pork chops, please increase the time to cook, you’ll also need to make more rub too. Remove the pork from the bag, discard any aromatics (if using) and place it on a paper towel-lined plate.
The recipes of Haitian dishes may vary from region to region and providence to providence. This is one of those deeply satisfying pork chops for a number of reasons: The layers of flavor, richness of the sauce, and tender pork beneath it all. Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
Just season your pork chops and potatoes with the same seasoning and you’ll end up with one super tasty dinner. Pork chops are a cheap and versatile cut of meat with a lot of flexibility in the kitchen, try one of these pork chop recipes. If you use quick release to avoid overcooking the pork chops, the juice will get squeezed out of the meat.
Heritage breeds haven’t undergone the selective breeding aimed at reducing the fat content of pork. Â I also chose to use bone-in pork chops, since I find they have better flavor and don’t get dried out as easily… but I know not everyone likes cooking with bone-in meat, so you can also use boneless pork chops if you’d prefer.