THE CHEF FROM HELL

This is a recipe that I learned from my Gran'Ma when I was in high school.  It's a good example of how simplicity in cooking is a direct line to clean flavors.  If you're cooking something, don't act like you're trying to redecorate your living room!  Nowadays, I find many cooks "over-think" their ingredients and conceptualize their food to death.  Try this dish on for size.

Ingredients:

4 center-cut Pork Chops, each chop should be about 1 1/2 inch thick

Kosher Salt

freshly ground Black Pepper

1 TBS unsalted Butter

1/4 cup Chicken Stock or Broth

Note: for my chicken stock recipe, go to Homestyle Chicken Stock

fresh Rosemary leaves diced (for garnish)

Cooking Procedure:

Preheat your oven to 350 degrees

Season the porkchops with salt & pepper according to your taste

Melt the butter in a large skillet over medium heat

Place the porkchops in the skillet

Cook the chops for 2 to 3 minutes on each side; they should be lightly browned

Place the chops in a pyrex baking dish

Drizzle the chicken stock evenly over the porkchops

Tightly cover the baking dish with aluminum foil & place the chops in the oven

Bake the chops for 30 to 35 minutes; the chops should be fork tender

To serve: Place the porkchops over a bed of rice on a serving platter, drizzle any drippings from the baking dish over the chops & garnish the dish with some of the diced rosemary leaves