Wednesday, May 18, 2011
Growing up with 'shake n bake' pork chops that were cooked to death for fear my mother would kill us with trichinosis, I found it a challenge to cook juicy boneless pork. Last night was most definitely a success.
Freedom farm boneless pork, rosemary, salt pepper, and butter.
I just melted butter in a cast iron skillet, and pan fried in seasoning, then when they were almost completely cooked, I removed them from the heat and let them rest. Perfect!
Served with roast pumpkin and spinach salad.
Posted by Donna-MaD Crossfit at 7:32 AM