We had our second road trip with Stella this past weekend, and it was a success! I say road trip, but it was only a 2 hour drive. Ha. But if you saw how many bags we had you would have definitely guessed we were going away for a week. Babies require SO MUCH SHIT. It is insane how one little person takes up our whole trunk; stroller, pack n play, diapers, etc etc. We will definitely need a bigger car if we have more children or else we will never be traveling! I promise you one thing though we will not be getting a minivan. You may be thinking “never say never”. Well no offense to my friends who have minivans (you know who you are and I still love you), but it isn’t happening for this mama.
For now though, my car is the perfect size for our family of 3. We headed up to Melbourne Saturday morning to see some of Jeff’s family who was visiting from Maine. Stella met some of her aunts, uncles and cousins for the first and it was magical. <3 I love seeing family and friends meet her. It is almost like I get to relive the day she was born all over again. As always it was a great time, and Stella adapted beautifully. However she was completely off her schedule yesterday, so crankiness was in full effect! Let’s just say I put her down for the night at 6:30 after her bath and bottle. She was out like a light until this morning after 7… I am legit jealous of how many hours she gets! Not complaining at all though.
And now it is Monday and we are back to the grind! Today I have another easy 30 minute (or less) recipe for you guys. I usually shy away from pork chops because I always overcook them and no one likes a dry overcooked chop. They were on sale at Whole Foods last week, so I decided to try them out again. Finally, I nailed it! My husband was like, “wow, these aren’t dry at all…you finally figured it out”. Hah. Thanks babes!
The whole key was not putting them in the oven after I seared them. I let them just sit after I sear each side. Easy, quick and beyond simple. In fact this doesn’t really even need a recipe with ingredients being so minimal and cooking instructions so simple. However it is a good reference to have and I am just so proud I figured out how to cook a damn pork chop.
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It is so easy to over cook a pork chop which is why so many people claim disinterest. Well, if you follow this simple recipe, I promise you it will not disappoint! I finally nailed my pork chop game. And the best thing is they are ready in under 30 minutes!
- 2 8 oz boneless pork chops
- 1 tbsp olive oil
- 3 cloves of garlic, chopped
- 2 tbsp grassfed butter or ghee
- thyme sprigs
- sea salt & pepper
Take out the pork chops 20-30 minutes before you are ready to cook them so they are at room temp. Season with salt and pepper.
Heat a cast iron skillet on med-high heat.
Once the skillet get really hot, like you can see the smoke coming off of it, add the tbsp of olive oil.
Place the chops on the hot skillet and let cook on each side for 4 minutes depending on the thickness of the chop. Mine were about an inch thick. This gives them a nice crispy crust which adds flavor.
Once the chops have cooked for about 4 minutes each side, turn off the heat and add the butter, garlic and thyme sprigs to the skillet.
*I used melted browned butter I had previously browned which added to the flavor. However any butter will do*
Remove from heat, cover the skillet and let chops sit for 10 minutes.
If you have a meat thermometer you can check the internal temp and if it reaches 160 they are done. I don't have one (which is ridiculous for the amount of meat I cook!) but they were cooked to perfection after 10 minutes.
I served with mashed butternut squash, but they would be great with any roasted veggies or a mashed cauliflower!