Pork Chops are probably one of those things you dread making at home because the main complaint you get is they are dry dry dry when cooked. Overcooking is the enemy of really yummy pork chops and I realize that these days there are still people afraid of under cooking pork but this really is a non problem because the disease trichinosis which was an issue with pork has been eradicated from the meat.
The secret to really great pork chops is simply this. Marinating and not overcooking. There are other ways to cook pork chops but I'll give you my method and hopefully it will help you cook perfect pork chops every time.
Step One Marinate:
1 cup oil
1/2 cup cider vinegar
3 tablespoons Dijon Mustard
1 tablespoon sugar
1/2 cup salt
1 teaspoon black pepper
2 teaspoons Herb De Provence spice mix
Place 4 2 to 2/1/2 inch thick cut pork chops in a plastic bag and pour in marinade
Place in the fridge for 1 hour turning 3 times
Heat a large skillet with about 2 tablespoons of oil over med high heat
Remove the chops from the brine and pat dry and sprinkle both sides with a pinch of the Herb De Provence mix again.
Lay chops into pan no need to season as chops were brined.
Sear for 5 minutes then turn over and sear for 5 more minutes.
Reduce heat and turn once more cook for another 3 minutes.
Place chops out of the pan onto a cutting board and cover with foil let rest 6 to eight minutes while you prepare the plates with the grits and the zucchini and make pan sauce
On same pan with pork drippings pour 2 tablespoon cider vinegar. When warm add 2 tablespoons of butter. When melted add a heaping teaspoon of Dijon mustard.
Place chops onto prepared plates and spoon sauce over chops, garnish with flaky sea salt and chopped parsley.
Bring 3 cups to boil with 1 dried bay leaf with 11/2 teaspoons salt.
Add 1 cup hominy stone ground grits in the water whisking in slowly to avoid clumping.
Reduce heat and cook stirring often until the grits are thickened about 5 minutes.
Add one cup cream (or milk) and cook till thick and creamy about 10 minutes
Stir in 3 tablespoons of butter and 1/4 cup Pecorino Romano cheese and 1/4 cup cheddar cheese
Serve quickly after cooking add water if it sits on the heat and stir to thin out.
Prepare any green vegetable you want and serve with the chops and grits.