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Pan-Seared Pork Chops

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I think this is one of Larry’s favorite meals. I seared the pork chops in a cast-iron skillet after seasoning them with salt and pepper.

  • Pan-Seared Pork Chops
  • Roasted Medley of Winter Roots (Fine Cooking #48, January 2002, p. 56)
  • Braised Red Cabbage with Red Zinfandel (Fine Cooking #31, March 1999, p. 37)
  • Applesauce

Wine: David Bruce 1999 Paso Robles Zinfandel (Paso Robles, California). I opened this for the red cabbage – it’s a good, everyday zin.

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2 Comments

  1. Amy
    January 18, 2004 at 2:03 pm

    Sounds like a good winter supper! How thick were the chops? Did you make applesauce?

  2. Sheri
    January 18, 2004 at 2:19 pm

    I got them at Costco – so they were pretty thick, boneless center cut.
    We had applesauce out of a jar – dang, I forgot that I made applesauce before and it was good, and easy!

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