15 Minute Pork Chops

Cheap, Fast, Easy and Delicious!

In this quick and easy recipe, you will need three main ingredients: Pork chops, Goya Adobo and Accent. Yes, you read correctly, there are only three ingredients! Aside from this, you will need a frying pan, preferably non-stick, a lid that adequately covers the pan and a fork (I found that a spatula makes this operation more difficult than necessary). So far, we're keeping our costs down, right? Oh, I almost forgot, you will also need something that tells TIME too, i.e. a wall clock, a timer, a stop watch, a cell phone, a watch, a sun-dial, whatever. Now, let's get into some fine details as there is a bit of wiggle room when it comes to following our trinity of ingredients.

Pork Chops

I suggest buying pork chops with the bone like you see above and that includes those bulk packs you find at your local mega-supermarket, depending on your budget or preference. I find that these are the best value, so long as you don't waste them. You could get all fancy and get organic if that's your thing. But there are pork chops like you see in the picture, boneless pork loin and shoulder pork loin as well. These are normally less expensive but could be grainy due to tiny "bone crumbs" once you take them out of the package. If you can deal with this small detail then more power to you. Lord knows I have over the years as a college student just so I can save some money. I recommend that you check to make sure that the meat is indeed fresh and not previously frozen, because if the meat is not fresh, the chops will come out dry. If you want to spend a little extra and if your supermarket has one, then go directly to the butcher himself and buy them from the kiosk. Prices should range on a non-sale day between $1.59 per pouind and about $4.49 per pound in some cases. Even so, pork is normally at least 20% cheaper than beef.

Adobo

Just about every supermarket nowadays has an Ethnic or International food section of which latino sub-section carries 99,9% of the time Goya products. In case you have never heard of Goya Adobo, it is an all-purpose seasonaing that tastes great on almost anything, including chicken, soup, and pizza. An 8-ounce bottle will run you about $2.39. Although they are several other companies other than Goya that make Adobo, I recommend Goya if you can find it. It usually contains the following ingredients: Salt, granulated garlic, oregano and tumeric. I like it with black pepper, which container has a red top and will say on the front label "Con Pimienta" or "With Pepper." Sometimes for a change of pace, I'll buy Adobo with cumin with the green top or "Con Cumin!" It's great on chili. If you end up using this kind of Adobo, don't be surprised if at first your chops look green. It's due to the cumin's natural green pigmentation.

Accent

Okay, you've probably seen it around before, but what exactly is it? Monosodium Glutamate, a.k.a. MSG. Now, most people DON'T like using this as some are indeed allergic. Obviously, if you are indeed one of these people, leave it out of the recipe. Obviously in recent years, MSG has gotten a bad reputation, especially in the U.S. But some doctors recommend it as an alternative to salt for patients with high blood pressure, just as long as they are not allergic. What does MSG do? Just as the Accent label implies that it "Wakes up food flavor."  It costs about $3.39 for a 4.5 ounce shaker but should last a long time when used sparingly.  My recipe calls for THREE ingredients and ONE of them is ACCENT, so surely I think it highly enough for you to use. Just take a look at every bag of potato chips you buy, or canned soup and you'll be surprised to find that MSG is listed as an ingredient. I believe that almost everything is okay in moderation and in this recipe, you'll only be using a pinch or two of Accent per pork chop.

Cooking Procedure

Notice how no cooking oils are being used here as it isn't necessary. Pan searing really is a beautiful thing, as foods are cooked in their own juices (I personally love meat fat on steaks and chops). I'd recommend cooking steak in this fashion if your too lazy to fire up the grill, but that's for another time. Let's get started!

1. Unwrap the chops and leave the chops in the it's styrofoam container but take out the freshness pack underneath the chops. Take a fork and poke holes on the meaty sections of your pork chops on both sides just enough to break the surface. I love to eat and so two chops is adequate for me as a serving. Depending on the size of your pan, you'll be able to fit between 2 to 4 chops at a time. Plan to serve one or two chops person. Just keep in mind that you have to leave enough room to flip each chop over once with a fork. Also, the chops may not cook correctly if they are too close to one another.

2. Now sprinkle on the Adobo onto the pork chops just enought to cover the chops. Please be careful as too much Adobo will ruin the chops by making them too salty. Two or three shakes is all it takes for each side. Once done, sprinkle the Accent on top of each side of the chops but be a little less agressive: one-quarter of a teaspoon or less should be enough for each side. If you want to, another method would be to pour the necessary amount of Accent into the palm of your hand and then carefully place your hands together. While your hands are hovered over the chops, slowly rub your hands together as if you're rubbing them with soap. But applying the accent this way, you are seasoning the chops more evenly than if you were shaking it on. Of course you could apply the Adobo this way as well.

3. Heat up the frying pan between High and Medium High. I found that with this method, a gas burning stove is much easier to work with. Electric stoves get especially hotter faster and so requires some adjustment in the temperature. After about a minute of heating up the pan, begin placing the chops inside the pan and let them cook for 7 or 8 minutes. A bit of smoke should be about normal in this pan-searing process and is expected. A lot of smoke means that your temperature setting is too high! Make sure you have ventilation like a stove fan with a hood when cooking.

4. Now, if everything went well so far, you should see small little oily "pools" form at the center of each of the chops and more smoke than normal is beginning to emit from them. If so and the 7 or 8 minutes from the time you began cooking the chops had elapsed, and the edges of the chops are curling upwards, then it is time to flip the chops over with your trusty fork.

5. Lastly, cover the chops with the cover and lower the temperature down to Medium to Medium Low. Check the time and anticipate checking on the chops in 7 or 8 minutes. When you do come back to check on them, the juices in the pan should be minimal. If for some reason the chops don't look done enough, let them cook for another 2 or 3 minutes or if you have to, nuke them in the microwave for 2 or 3 minutes. If everything did go right up to this point, then you should have some juicy pork chops ready to eat!

You might not get it right the very first time doing this but after two or three times, you'll be a pro at it by then. This is one of the easiest "real food" recipes I know that takes very little time to prepare and is a better alternative than quick, unhealthy snacks. A couple of things that I would suggest serving with the chops is instant mash with butter if you are on a time constraint. I also recommend boiling frozen vegetables like peas and carrots, corn, or string beans in a small pot of water and strain them (try to stay away from using the mircrowave as much as possible. I don't even own one anymore). Above everything else, I prefer eating my chops with Jasmine white rice with a little Kikkoman Low-Sodium soy sauce! ($2.85 for a 10 ounce bottle)  If you would like to learn how to make Jasmine white rice in 20 minutes then just look for ny recipe on my profile page. I hope you enjoy this recipe and find it both helpful and appetizing. Bon appetit!

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Comments 54 comments

blondepoet profile image

blondepoet 7 years ago from australia

Wow not only can you write but you can cook. Can you pop over and cook me dinner one night?


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Heck, I'll wash the dishes afterwards and tuck you in :)


Eaglekiwi profile image

Eaglekiwi 7 years ago from -Oceania

Enjoyed it and I love the fat (some ) on meat too ,which is where most of the flavour is stored -yum!

Really helped learning about new ingredients too ,since many are doubly foreign to this kiwi ,lol Adobo is on my shopping list!! sounds perfect!


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Thanks, Eaglekiwi. Make sure you also visit my 20-minute rice hub too (hint, hint). The two go GREAT together!


\Brenda Scully 7 years ago

nice hub...... you are beginning to sound like a man I need to get to know better..... xxx


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Ha ha ha! You and I get to know each other more and more each day ;)


flread45 profile image

flread45 7 years ago from Montana

Great hub but don't let the names fool you..


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Thanks.


christine almaraz profile image

christine almaraz 7 years ago from colorado springs

Sounds yummmie.


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

This recipe saved me from starvation at times, when living off campus during my college years. Many third and fourth year college kids survive sometimes, on Chef Boyardee and instant ramen and dollar menus. That and cheap beer. Those were the days!


maven101 profile image

maven101 7 years ago from Northern Arizona

Very well written and informative Hub...My favorite " secret " ingredient is Adobo powder...I use it to flavor BBQ'd veggies like zucchini, squash, and asparagus, and just about anything else I BBQ, especially chicken....Larry


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Yeah, I too am an admitted Adobo junkie. I tried maybe 10 different kinds and cannot get over the fact that Goya is the best! My favorite is probably the one with pepper (red top). Thanks, Larry!


Racheal Ambrose profile image

Racheal Ambrose 7 years ago from Indiana

Might have to try this one night. Good recipe.


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Thank you, Racheal. Please let me know how you like it.


LeonJane profile image

LeonJane 7 years ago from Australia

I've never tried pork chops this way, I'll have to give it a go. Would probably be okay for lamb chops as well!


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Absolutely, LeonJane! I tried that several times, including veal chops. I just prefer pork chops is all! Let me know how you like it.


Bredavies profile image

Bredavies 7 years ago

I love cooking thank you! And about ur fan mail..I can say the samething about u! :) Keep writing!


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Thank you Bredavies! It's great that we've gotten to know each other! I appreciate the comment and I love to cook too (I secretly like to peruse the kitchen section of department stores to find gizmos I don't yet own or want to buy in the future). Shhh!!! Don't tell anyone!


cosette 7 years ago

well, I don't eat pork - haven't in four years. but I remember it as being very tasty, and those sound delish. I will give that adobo a try though!


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Please do! That stuff is the universal seasoning! Amazing on just about anything. Thank you cosette! It's always great to hear from you!


Am I dead, yet? 7 years ago

Hi again! I am not much of a meat eater--but when I do, I will definitely give this recipe a chance. Dohn thanks for the links and college-on-a-budget advice =D


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Hey, AIDY, any time! That's another hub that I've been meaning to write for you! I will get it done soon!


Dink96 profile image

Dink96 7 years ago from Phoenix, AZ

I'm going to try this recipe. I love adobo and think this would make a very nice meal with some rice--maybe basmati? What do you recommend?


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Jasmine rice, my friend! It rocks! I wrote a hub on that too!:

http://hubpages.com/food/20-Minute-Rice

Believe me, you won't regret it! Let me know what you think.


Peggy W profile image

Peggy W 7 years ago from Houston, Texas

We have many different herbs and spices in our pantry but not Adobo. Sounds like a good one to add to our list as it is so versatile. Thanks for the recipe and primer on Adobo.


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

I'd be lost without Adobo, Peggy W! To me, it's just as important as salt and pepper and in all due respect, it is salt, pepper, garlic and cumin all in one! Thanks for the comment!


poetlorraine 7 years ago

quite the cook. Must try this. Hi by the way how are you.........


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Hello, Poet! Thanks for the compliment! I got a couple of more recipes for you to peruse in the near future! I'm okay, how are you? You're looking cheerier everyday by the way ;)


mayhmong profile image

mayhmong 7 years ago from North Carolina

I had no idea that MSG can lower blood pressure. That's bad on my case, since I have very low blood pressue. But heck, probably will check out that seasoning.


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Hello May. I think that you'll be okay as this recipe calls for both MSG and Adobo so the two even things out (Adobo is high in sodium).


prettydarkhorse profile image

prettydarkhorse 7 years ago from US

hi DOHN how are you today? hmm, I ma hungry now, looking at your hubs, I love adobo, pimienta, I always cook that here, and invite friends to eat afterwards, you know small fil-american groups, But I will als try how you do it, and will tell you what happens!!!youre not only a good writer but a cook as well!

have a good day<


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Hello, Pretty. It's always good to hear from you. I like this recipe for its simplicity and speed. I usually start the rice and then then start the pork chops so in that way, both are done at the same time! Thanks for visiting. I hope you enjoy your day as well.


Shalini Kagal profile image

Shalini Kagal 7 years ago from India

Dohn - that sounds sooooo yummy. Is there anything you can't do?? :D


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

Ha! Thank you, Shalini. I always try my best in everything I do and then hope for the best. I actually started cooking when I was eight years old. One day I came home and was starving, so asked my mom if there was anything to eat. Well, she was cooking dinner at the time and so told me, "Why don't you fry an egg?" So that's what I did. I just copied what she did so many times before when she fried an egg and it turned out fine. Funny, huh?


Shalini Kagal profile image

Shalini Kagal 7 years ago from India

Admirable, Dohn! You must come by and give Indian men a few lessons - most of them don't know how even when they're 80!!


dohn121 profile image

dohn121 7 years ago from Hudson Valley, New York Author

I guess that if anyone is bent on not learning new things, that person won't ever really learn anything! I love to cook and have always been fascinated by it. I'm always ask to cook during family gatherings. I just wouldn't want to do it for a living, as it's too time consuming! Thanks, Shalini!


Mekenzie profile image

Mekenzie 6 years ago from Michigan

I am so impressed by your ability to write clear and interesting hubs on receipe's (I loved your hub on rice too). It's so funny that you shared about being eight years old when you cooked your first egg. My daughter called to tell me her eight year old daughter fried her own egg today ... Maybe she'll be a great cook like you someday. Thanks for the mouth watering recipe, I'm suddenly hungry for pork chops...


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York Author

Thanks, Mekenzie. What a coincidence about your granddaughter! I can't believe my mom trusted me enough to do so back then. I actually learned this quick and easy recipe all by myself. It's amazing what you discover just by experimenting. I love to cook for friends and family, but hated doing so while at a restaurant. It made me hate cooking for a while. Thanks so much for commenting!


habee profile image

habee 6 years ago from Georgia

How am I just finding this? I love pork chops! Thanks!


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York Author

I survived college in due part to this very simple recipe! Thanks, habee. I hope you get to try it!


QuincyDaWonderDog 6 years ago

dese sound so good. especially da part about bones. thank yoOo...


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York Author

Ha! Thanks, Quincy! I'm so glad you liked this one :D The bones are the best ;)


Property-Invest profile image

Property-Invest 6 years ago from London

Sounds amazing, thanks for the great tips!


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York Author

Thanks, Property-Invest. I hope you give them a shot!


Michael Shane profile image

Michael Shane 6 years ago from Gadsden, Alabama

This is a great suggestion for a quick fix! Thanks for sharing...I'll have to try this....Thanks dohn...


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York Author

Hi, Michael Shane. This little recipe saved me from starvation while attending college! I'm glad you liked it and hope that you try it. Thank you!


loveofnight profile image

loveofnight 6 years ago from Baltimore, Maryland

my spice pantry is fairly well stocked but Adobo is a new one. i will have to keep my eyes open for this one....


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York Author

No Adobo??? The horror! If there is just one spice I could pick, Adobo would be it. It's kind of like a miracle spice to me that makes just about everything taste good! Can you tell that I like it?


Springboard profile image

Springboard 6 years ago from Wisconsin

Sounds absolutely delicious, and Adobo happens to be one of my favorite blended seasonings to keep in the cupboard.

Instead of Accent, I prefer to use kosher salt. But then, I don't have high blood pressure issues. But the kosher salt, being much larger crystals, are more potent and adhere to the meat in a better way.


dohn121 profile image

dohn121 6 years ago from Hudson Valley, New York Author

Hi, Springboard. Yes, Adobo has saved me a countless number of times in my culinary exploits :D It's like the Swiss Army knife of seasonings to me. It's a definitely a more exciting alternative than salt alone. I do use Kosher salt whenever I can for just that reasoning (I feel another hub coming on ;)) Thank you for commenting!


Ladybird33 profile image

Ladybird33 6 years ago from Georgia USA

Wow, this is awesome and you really gave us a lot of info here. I have to try it! Thanks for sharing it with us all. Hope you are well.


dohn121 profile image

dohn121 4 years ago from Hudson Valley, New York Author

Thank you, Ladybird33. By now you probably think I left HubPages (and who could blame you?). Have you tried the recipe? I hope you did. I hope you're doing well.


Felina Margetty profile image

Felina Margetty 4 years ago from New York, New York

Well crafted hub and Adobo is the by word. Cheers for this one. I tried it last night. It was delicious. It is too bad pork is seen as fatty and bad for us because something that tastes so good can not be all bad. F.


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

This certainly sounds simple and easy to prepare. Too bad your photo did not show up at the top of this hub. Would have liked to see the results of your efforts. Those adobo seasonings seem to have some nice blends of ingredients. One could probably use the individual seasonings as well if one had all of them on hand and just mix them up to taste.

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