Craig Claiborne

Country Pork Chops

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 loin or rib pork chops, each 1 inch thick
  • Salt and freshly ground black pepper
  • ½

Method

  1. Preheat oven to moderate (350°F.).

  2. Lightly grease the bottom of a large skillet with a little fat trimmed from chops. Season chops on both sides with salt and pepper. Brown chops well on both sides for about fifteen minutes altogether.

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