How to Make Pan-Grilled Pork Chops

Pork has had an unfortunate history in this country. As the child of a mother who learned to cook at a time when trichinosis scares were around, all of our pork chops were cooked to well-done. Couple that with the fact that the pork industry spent years catering to customer demands for leaner and leaner meat, and it led to a generation of kids that grew up knowing pork chops only as dry, pale slabs of meat as stringy as a burlap sack and as tough and leathery as Clint Eastwood with a sunburn. Yuck.

But the times they are a-changin', and things are looking up for pork. For one thing, we now have relatively easy access to much better meat. Heritage breed pigs that are bred for flavor instead of low fat content. We also have much safer pork—pork that can be eaten at a juicy medium or medium-rare, the way it was meant to be. On top of all that, we're in a virtual renaissance in terms of novel cooking techniques; better, smarter ways to maximize the flavor and texture of a pork chop. Today we're going to discuss a few of those techniques and see if we can't nail down the best.

Ingredients

1. 4 to 6 boneless pork chops
2. 1/2 teaspoon thyme
3. 1/4 teaspoon chipotle chili powder or other red pepper
4. 1/2 teaspoon chili powder
5. 1/2 teaspoon Cajun seasoning
6. 1/2 teaspoon salt
7. fresh black pepper, about 1/8 teaspoon

Procedures

1. First Wash chops; pat dry. Combine seasonings and rub all over pork. Let stand for about 10 to 15 minutes. 
2. Next Coat grill pan or broiler rack with olive oil. Pan grill over medium heat or broil about 4 to inches from heat source for about 6 minutes. 
3. After that turn and grill for 6 to 8 minutes longer, until chops are cooked through. The time depends on thickness of chops.
4. That's it.You're all done.Now Serve with potatoes and fresh green veggies. 

Hope you enjoyed this recipe.Do share it with your friends and have fun.