Julie Van Rosendaal: Paul Dean's pork chops
Paul Dean's Pork Chops
1 small head broccoli, chopped into 1-inch pieces
½ lb. thin-skinned red potatoes, scrubbed and quartered
olive or canola oil, for cooking
8 thin pork chops
salt and pepper
1 can cream of mushroom soup
Prepare your veggies and start them steaming in a medium pot, with or without a steamer basket.
Set a large, heavy skillet over medium-high heat and add a drizzle of oil. Brown the chops, sprinkling with salt and pepper and flipping as they turn golden. Cook for a few minutes per side, just until cooked through.
Take the veggies off the heat and plate them, alongside the browned chops. Add the cream of mushroom soup to the hot pan, along with a splash of water or cream to thin it a bit, and heat through, scraping up any browned bits from the bottom of the pan.
Pour over the chops and serve immediately. Serves 4.