Smothered Thin-cut Pork Chops by Jared Foreman of Deadhorse Hill

---

INGREDIENTS

2 x 4 Oz. Thin Cut Pork Chops 

1 Cup Of Flour

2 Oz. Canola Oil 

1 Oz. Unsalted Butter 

1 Lemon cut in half 

1 Yellow Onion sliced thin 

1 Leek cut in 1.5 inch lengths, sliced thin 

2 Pickled Cherry Peppers stems removed and sliced thin 

4 Sprigs Parsley Leaves chopped

Kosher Salt

Freshly Cracked Black Pepper

INSTRUCTIONS

Pat pork dry with a paper towel

Season evenly with salt and pepper 

Dredge chops in flour and tap to remove excess 

Heat a cast iron skillet over medium heat until oil shimmers  

Carefully add pork chops to the oil and cook for two mins then flip and cook for another 2 minutes

Add butter to the pan and allow butter to brown slightly, then flip chop and cook for one minute. remove the pork from the pan and place on a plate to rest (leave the fat in the pan for cooking the veg)

Add onions, leeks, cherry peppers to the pan and cook over low heat for 5mins

Add parsley and squeeze lemon to veg mixture and spoon mixture over pork and serve