The French and the British (I can’t don’t know about the rest of Europe) tend to like chops and steaks to be on the thinly cut: less than 1/2″ (1cm) for pork chops and less than 3/4″ (2cm) for beef steaks.
We prefer both to be thicker.
If we want steak we go to a butcher, have them cut to our preference, and hope they’re tender. Sometimes they are.
If we want pork chops I buy a large boneless pork loin and cut my own.
Click here to Pin Fried Pork “Steaks” with Mushrooms
PrintFried Pork ‘Steaks’ with Mushrooms
Quickly fried pork chops with sautéed mushrooms. Keep the pork pink for best results.
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Sautéing
Ingredients
- 2 thick-cut boneless pork chops, 6oz (180gr) each, trimmed
- 2 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp celery salt
- 4oz (120gr) mushrooms, trimmed, thickly sliced
- 1 tbs Worcestershire sauce
- 1 tsp butter
- 1 tsp olive oil
Instructions
- Heat 1 tsp butter, 1 tsp olive oil, and Worcestershire in medium skillet over medium heat.
- Add mushrooms and sauté, stirring frequently, until they are dark and glazed, about 10 minutes.
- You may have to turn the heat down a bit after 7 or 8 minutes.
- Set aside and partially cover to keep warm.
- Heat a grill pan over medium-high heat.
- When very hot, add 1 tsp olive oil and pork.
- Sprinkle top of pork with paprika and celery salt.
- Brown well, about 4 minutes, then turn.
- Sprinkle the other side with paprika and celery salt.
- Continue to cook until done the way you like…. We like pink You could turn off the heat and cover for a minute or two to finish.
- Serve with mushrooms on the side
Notes
Substitute regular salt (or garlic) for the celery salt – we like the flavor it adds to meat.
Use a regular skillet if you don’t have a ‘grill’ pan.
Prefer a saucy version? Pork Chops with Mushroom Pan Sauce