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Parmesan Crusted Pork Chops With Sage-Mushroom Gravy Photo by Tammy Ljungblad, food styling by Karen Elizabeth Watts The Kansas City Star Great cooks and celebrity chefs covet cast iron and.
I most frequently use my cast-iron skillet to quickly sear meats. Sausages, steaks and pork chops, I’ll cook entirely in the pan, but other cuts, like pork tenderloin, I’ll finish in the oven. Byrn’s.
Heat 2 tablespoons of the olive oil in a 12-inch cast-iron skillet over high heat until.
about 5 minutes. Sprinkle the pork chops with salt and pepper. Move the potatoes to the far edge of.
Heat oil in a large cast-iron skillet over medium. Working in batches, add pork chops to skillet, and cook until blackened and an instant-read thermometer inserted in thickest portion of pork.
Slideshow: Tasty Pork Chops Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt.
I most frequently use my cast-iron skillet to quickly sear meats. Sausages, steaks and pork chops, I’ll cook entirely in the pan, but other cuts, like pork tenderloin, I’ll finish in the oven.