Region: Italy
Category: Pork
Season: Any
Difficulty: Medium Difficulty
This is the very simplest way to cook a piece of meat. 
Ideally, this is when to use a cast-iron skillet or a carbon steel pan. The pan is preheated until very hot and you will need to run your exhaust fan at full throttle to remove smoke. You want only a film of oil in the pan. Sear to a golden brown on both sides before you reduce the heat to let it cook through to a juicy succulence.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 40 minutes
1 teaspoon olive oil
Salt and freshly ground black pepper to taste
1 1/2 pounds boneless pork chops, pounded a little thinner
Water as needed
1. In a cast-iron skillet, heat for 10 minutes over high heat. Rub olive oil, salt and pepper on the pork on both sides and place in the skillet. Leave it without moving until the bottom is golden brown, 2 to 3 minutes. Turn and cook the other side for about 2 minutes.
2. Reduce the heat to medium and cook until springy to the touch, 20 to 25 minutes. A few minutes before its done add a few tablespoons of water to the skillet to de-glaze the pan. Remove the pork to a serving platter and continue to reduce the liquid until it is less than a 1/4 cup. Pour the reduced glaze over the pork and serve.
Variation:
Note:
Posted: 12/28/2006