Saturday, April 27, 2013

Pork Sirloin Steaks

I love meals that are plain and simple to make yet still yield delicious results. I have a few of these that I like to rotate through each week. They are favorite menu items that can be tweaked in ways that give refreshment to their flavor so they never get old. For example, using a different cut of meat each time presents a different texture and introducing a new spice or marinade opens a plethora of possibilities. Keeping the intent simple provides ample room for experimentation.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Total time: 15 mins

Taste in Bloom Original

  • 4 boneless, skinless pork sirloin steaks or pork chops; or 4 bone-in center cut pork chops 
  • 1 1/2 Tbsp unsalted butter
  • salt & fresh ground black pepper


Melt butter over medium heat in a heavy cast iron or nonstick skillet. Allow the butter a few more seconds to get hot.

Meanwhile, pat pork dry with paper towels and generously sprinkle both sides with salt and fresh ground black pepper.

I served these with Fried Apples
Place pork chops in the hot skillet and cover, cooking for 3-4 minutes until browned. Turn pork over and repeat for the other side until done. If you are using thinly sliced boneless pork chops, skip the cover and just sear the chops on each side for about 3 minutes. If they are thickly sliced and you prefer them medium rare, skip the cover and sear each side about 4 minutes.

Experiment with different cuts of pork if you like. You can also try rubbing some dried thyme, sage and paprika on the pork for some variety.

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