I love myself a good pork chop, but that wasn’t always the case. When I was a child, the chops that showed up on our dinner table were always dry and tough—yet somehow they maintained their stature as our go-to weeknight meal. It’s no surprise, then, that I shied away from cooking them for years. But that all changed when I learned to ignore the myth that pork has to be well done. Now I cook my chops to medium, still slightly pink in the middle. Here, the pork and some veggies get a quick sear in a cast-iron skillet, which is then used to cook up a tangy sauce. It’s a truly juicy one-pan wonder. I recently shared my easy pan-roasted pork chops recipe on The Rachael Ray Show — scroll down to see some candid snaps from the segment along with the recipe so you can make these surprisingly simple and delicious pork chops at home.
