Lemon Chicken Orzo Soup (Recipe 152 of 125)

Photo from Carlsbad
Cravings

Tonight is windy, rainy and stormy. A perfect night for soup. This particular soup has been in the rotation a couple of times, but I never made it for one reason or another. Tonight was the night for it's debut. 

The only thing that would have made this soup better is if I didn't have to go to work tomorrow. So delicious. Lemony flavor that isn't tart, but enhances the entire soup. 

I dropped in about 1 tsp of lemon pepper too. It sure did make it lemony. 

I'd make this again for sure. It hit the comfort spot tonight for sure.

Lemon Chicken Orzo Soup

Recipe from Carlsbadcravings.com

Serves 6

2 T olive oil

2 T unsalted butter

1 pound boneless skinless chicken thighs patted dry OR rotisserie chicken (see notes)

salt and pepper

1 onion, chopped

3 stalks celery, chopped

3 medium carrots, chopped

4 cloves garlic, minced

pinch -1/4 teaspoon red pepper flakes (optional for a kick)

10-12 c low sodium chicken broth

2 tsp chicken bouillon or better than bouillon

1 tsp EACH dried parsley, dried oregano

½ tsp EACH dried basil, dried thyme, rosemary

ADD LATER

1 c orzo pasta (uncooked)

1 zucchini, quartered, sliced thick

¼ c freshly grated Parmesan

2-3 T lemon juice, more or less to taste

2 T chopped fresh dill, more or less to taste

Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with ½ teaspoon salt and ½ teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.

Melt 2 tablespoons butter over medium low heat in drippings. Once melted, increase to medium-high heat and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pan. Add garlic and red pepper and sauté for 30 seconds.

Add chicken back to the pot along bouillon, all seasonings and chicken broth. Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally and replacing the lid.

Once chicken is tender, remove to a cutting board and shred once cool enough to handle; wait to add back to the pot. Meanwhile, stir in the orzo pasta and zucchini to the soup and cook until the orzo is al dente, about 7 to 8 minutes.

Reduce heat to low and add Parmesan add shredded chicken to the soup. Stir until Parmesan is melted, then add lemon juice and fresh dill to taste. Stir in additional broth if desired for a less “chunky” soup. Taste and season with additional salt and pepper if desired (I like more salt).

Thanksgiving menu

 Thanksgiving is one of my favorite holidays. It is full of traditions to me and I really like the slowing down and taking a moment to think about what I'm grateful for.  I think I'm most grateful for the Parental Units teaching me to cook. If they hadn't then Thanksgiving would just be another day. 

As I sit here this morning making my list for Thanksgiving tomorrow I started thinking about the food I'll prepare. Ok, let's get serious. First, I am not "making a list". The "list" is already done and on a template that I print out and use every year. I mean...

So what was really happening is I was looking over the menu and thinking about how none of my Thanksgiving foods have a real recipe to them. I've made this meal so many times over the year, with Mom and later without her, that I could probably make it in my sleep. 

That thought led me to my legacy. I am not going to say that the Thanksgiving meal is what people will remember most about me, but the recipes are important. I have history with these recipes. And I suddenly feel like documenting them is important. 

Let's start with the appetizer. Clam Dip. This has been the appetizer for every Turkey day I can remember. Mom and I made two of them. One for her and I to much on while making dinner. And a second to share with the guest. We'd never make them together, but two separate ones. And almost always they tasted different. We used to laugh at how making two in a row would taste so different and yet the same. Mom used to say it never turned out right if you doubled the recipe, so we made them separately.

Clam Dip (Recipe to make one)

• 1 pack cream cheese, room temperature. (DO NOT use the whipped cream cheese. We made that mistake once).
• 1 can minced clams in juice
• 1-2 tsp garlic salt
• 1-2 tsp garlic powder
• 2-3 tsp Worcestershire sauce

Open the clams and drain the juice into a cup to keep for later. I tend to not drain them completely. You want a little of the juice in the first mix. 

Add in a bowl, the cream cheese, clams, garlic powder and Worcestershire sauce. Mix to combine. If you use a hand mixer don't over mix. It'll make the dip elastic-y. Add clam juice a little at a time until the consistency is like a thick stew. 

Now here's the important part. You must have Ruffles to use as the chip. Taste the dip. Usually we determine it needs more garlic powder. Add a dash or so. Taste it again. Keep tasting it until it's what you like. This usually meant at least three tastes for mom and I each. 

Next on the list is the actual meal. It ALWAYS consists of Turkey, mashed potatoes and gravy, broccoli casserole and stuffing. Mom would make yams, but I hate them so I never make them. Funny tradition is every year dad would tell me to put some on my plate and just "taste" them. And every year I would not. Blech. 

Let's start with the bird. 

We used to get up at the butt crack of dawn and prepare the bird for the oven. Then spend HOURS basting and watching the bird. Then enter turkey bags. 

These little gems cut cooking time in half and always ends up with a juicy turkey. 

It starts with preparing the bag. You put a couple of tablespoons of flour, salt and pepper in the bag. Close it up and shake it to distribute the flour. This part actually makes zero sense to me. The flour always ends up as a clump at the bottom of the bag. 

Once you've done that, the the pair of you try to wrestle this 22lb bird into the bag. Laughter ensues. Giggling next. And before you know it you're on the floor laughing your ass off and the bird is not in the bag. The Niece, who used to help me, can attest to this particular part of the event. Along with tearing the bag and then having to double bag it. 

I don't stuff the cavity of the bird with anything. I usually just salt and pepper the heck out of the bird and call it good. 

I should mention too that you need to get your bird out early to come to room temperature. It's important that you don't put a cold bird in the oven. Like any meat, room temp is what you want. 

Once you get the bird in the bag, put that baby in the oven. The box the bag came in will tell you how long to cook the bird for the size of the bird. 

Next up is preparing the stuffing and the broccoli casserole. Both require sautéed onions and celery so I was usually on the chopping of all these things. We would cook them together and then split them in half. It's just easier. 

JoEllen's Dressing
Serves a small army

2 boxes boxed stuffing

1 quart (or more) chicken or turkey stock

1 can sliced water chestnuts, drained and rough chopped

Sautéed onions and celery (it's a whole onion and about 4 stalks of celery)

Poultry seasoning to taste

Salt and Pepper

I think mom used to put in one egg too. I don't and I can't say I miss it. 

Right, so you saute the onions and celery in butter until they are just soft. 

In a bowl you dump everything in. Start adding turkey stock a cup or so at a time. Stir. Add more. Stir. Taste. Add salt. Taste. Add stock. Taste. Add poultry season. Taste. 

Eventually you get a wet-ish stuffing. Some people like the dressing dry, I like mine kinda wet. 

Pop that bad boy in a 9X13 pan sprayed with Pam and bake for 30 minutes or so. 

(Pro tip: When you take your bird out, put your casseroles in. They will cook in the time the bird is resting).

The Broccoli Casserole side dish morphed through the years. The way I make it today is how I learned to make it. But when mom passed I found the Broccoli Casserole recipe in her Gray Box. That recipe does not have sausage in it, nor does it have cream of mushroom soup. I suspect Dad added the sausage and Mom probably thought cream of mushroom would go well with it. And it does. 

Broccoli Casserole

9X13 pan

1 lb sausage (I use Jimmy Deans regular)

1 cup Minute Rice

1 can Cream of Mushroom soup

1 small jar CheezWhiz

2 bags frozen broccoli pieces

Sauted onions and celery (same amount as the dressing above)

Get yourself a BIG bowl. 

Cook the sausage and then drain. While the sausage is cooking, cook the minute rice in the microwave. Dump that in a big bowl. 

Cook the broccoli in the microwave. Dump it in the bowl. 

When the sausage is done, dump it in the bowl. Dump the onions and celery into a bowl. 

Add the CheezWhiz and cream of mushroom soup. 

Stir it all together. Add pepper. You most likely don't need to add salt. The Cheeze Whiz and sausage usually have plenty. 

The last side dish is mashed potatoes and gravy. I won't go into how to make those cuz I think everyone knows how to do that side dish. Be sure to use your turkey drippings in your gravy though. It makes a world of difference. Mom used to boil up the neck, and innards that come with the turkey. She'd strip the next of it's meat, chop up the innards, add a chopped hard boiled egg and voila, her turkey gravy. Me? I don't want any of that in my gravy. Blech. 

So as you set your table, open the wine, and perhaps cook your Thanksgiving meal, take a moment to think about the recipes you're making. Where did they come from? Have they changed over the years? And most of all, be thankful for the loved ones you have around you. 

Irish Beef Stew (Recipe 151 of 125)

Photo from Damn Delicious

I lost count of how many times I had Irish stew, or Guinness stew in Ireland. And in every case they served it over mashed potatoes. Which blew me away. One time, they asked if I wanted a side of vegetables with it and I figured some veggies would be good. It came with the stew (that had potatoes in it) over mashed potatoes, with a side of French fries! 

This recipe is simple, quick, and delicious. I did NOT make the mashed potatoes. While I loved it in Ireland, I just don't think stew goes on tip of mashed potatoes. 

I added a couple of dashes of Worcestershire sauce. It was just missing something savory to it. 

Irish Beef Stew

Recipe from Damn Delicious

Serves 6

1 T olive oil

1 pound stew meat, cut into 1-inch cubes

Kosher salt and freshly ground black pepper, to taste

2 cloves garlic, minced

1 onion, diced

1 leek, thinly sliced

2 carrots, peeled and diced

1 T tomato paste

1 cup beef broth

1 c dark stout beer*

2 T chopped fresh parsley leaves

1 tsp fresh thyme leaves

1 bay leaf

2 tablespoons unsalted butter, melted

2 tablespoons all-purpose flour

1/2 cup frozen peas

FOR THE GARLIC MASHED POTATOES

2 pounds russet potatoes, peeled and quartered

4 cloves garlic

1/2 cup half and half*

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper, to taste

To make the garlic mashed potatoes, place potatoes and garlic in a large stockpot or Dutch oven and cover with cold water by 1 inch. Bring to a boil and cook until tender, about 15-20 minutes; drain well and return to the stockpot.

Stir in half and half and butter. Using a potato masher, mash until smooth and creamy; set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season beef with salt and pepper, to taste. Add beef to the stockpot and cook until evenly browned, about 2-3 minutes; set aside.

Add garlic, onion, leek and carrots to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste until well combined, about 1 minute.

Whisk in beef broth, beer, parsley, thyme, bay leaf and beef; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until the beef is tender, about 90 minutes.

In a small bowl, combine butter and flour. Add mixture to the stockpot until thickened, about 2-3 minutes. Stir in frozen peas until heated through, about 1-2 minutes.

Serve immediately with garlic mashed potatoes.

Restaurant-Style Mexican Rice (Recipe 150 of 125)

Photo from Carlsbad
Cravings.com

5 STARS! This was a fantastic recipe. Worth the time to put this one together. 

One ingredient I couldn't find in the grocery store was tomato bouillon. I had never heard of that and am now intrigued to find it and try it. I replaced the flavor with tomato paste. 

I also took a page from another recipe and used V8 Spicy instead of tomato sauce. It adds a little more flavor, but very little spice. 

Be sure to salt your rice too. If you don't it'll be bland and boring. 

Restaurant-Style Mexican Rice

Recipe from Carlsbadcravings.com

Serves 8

3 T olive oil

1/2 medium onion chopped

2 c basmati rice well rinsed and drained*

3 garlic cloves minced

1-3 jalapeno peppers seeded, deveined, minced

2 3/4 c low sodium chicken broth

1 c (8 oz.) tomato sauce

1 14 oz. can fire-roasted tomatoes well drained

2 tsp (or 2 chopped cubes) TOMATO bouillon with chicken flavor see notes**

3 T mild chopped green chiles

1/2 tsp EACH ground cumin, chili powder, dried oregano

1/4 tsp EACH ground coriander, smoked paprika, salt

GARNISH

finely chopped cilantro

lime juice

Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.

Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.

Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.

Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.

Jalapeno Popper Spread (Recipe 149 of 125)

Its Sunday dinner night and it's being hosted by the Bader's. They're doing carnitas and we are all bringing something to accompany it. I'm bringing an appetizer, Mexican rice and a dessert. 

The appetizer was this Jalapeno Popper Spread. I changed it up every so slightly because I knew I'd have one person who doesn't do spice. 

I didn't use the pickled jalapenos, instead just chopped up a seeded and deveined jalapeno in to very small pieces. I used 1 small can of green chilis (Mild) with their juice. 

Still this needed something else. So I put in about a tsp of garlic powder and garlic salt. That did the trick.

I also didn't bake this. I knew I wouldn't have an oven at the Bader's house available, so I decided to just serve it cold. And it was great. 

Jalapeno Popper Spread

Recipe from Keyingredient.com

Serves 16

• 2 (8-ounces each) packages cream cheese, softened
• 1 c mayonnaise
• 1/2 c Monterey Jack cheese, shredded
• 1/4 c canned chopped green chilies
• 1/4 c canned jalapeno peppers, diced
• 1 c Parmesan cheese, shredded
• 1/2 c panko (Japanese) bread crumbs
• Sweet red and yellow pepper pieces and corn chips

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-inch pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400°F for 25 to 30 minutes or until lightly browned.

Serve with peppers and chips.

No-Bake Peanut Butter Pie (Recipe 148 of 125)

Photo from Pinch of Yum

I've had many peanut butter pies, and all of them have the same basic combination for peanut butter, cream cheese and whipped cream. 

This one is no different. Except I swapped the powdered sugar with Swerve low carb powdered sugar. 

Well, that and I completely missed folding in the whipped cream. So the pie was very dense, and very good. I did put the whipped cream on top, but not inside the filling. Oh well. It was still delicious. 

I also didn't use the graham cracker crust because I made this for Sunday dinner that included some gluten free folks. So instead I used gluten free oreos. I pulverized them in the food processor and put in about 4 T of melted butter. Then baked it for 10 minutes at 325. Works just fine.

No-Bake Peanut Butter Pie

Recipe from Kitchenfunwithmy3sons.com

Serves 8

Crust Ingredients:

14 whole chocolate graham crackers

1 T light brown sugar

7 T unsalted butter

Filling Ingredients:

1 container 8 oz cream cheese

¾ c + 2 T powdered sugar

1 c creamy peanut butter

1 c mini semi-sweet chocolate chips

1 c heavy whipping cream

1 tsp vanilla

Topping Ingredients:

1 container 8 oz Cool Whip

Heath Bar Baking Chips

Preheat the oven to 325 degrees.

Prep the 9-inch pie pan with nonstick spray.

Crust Directions:

Process the graham crackers and sugar in a food processor.

Continue to process until finely ground.

Add in the butter and process until everything is moist.

Scoop into the pie pan, using the bottom of a glass to press the crust mixture into the bottom and up the sides of the pie pan.

Bake at 325 degrees for 12 minutes

Filling Directions:

Add the cream cheese, ¾ cup powdered sugar, and creamy peanut butter in a large mixing bowl.

Using the electric mixer, beat the cream cheese, powdered sugar, and creamy peanut butter for about 3 minutes or until creamy.

Set aside.

In a chilled mixing bowl add the heavy whipping cream. Using the whisk attachment, whip until the heavy cream is thick and light. Add in the remaining powdered sugar and vanilla. Continue to whip until stiff peaks form.

Gently fold the whipping cream mixture into the peanut butter mixture. Fold in the semi-sweet mini chocolate chips.

Scoop this into the pie crust. Evenly spread the filling on the pie crust. Place pie in the freezer for 3 hours

Topping Directions:

Scoop Cool Whip in a pastry bag with a star tip. Cover the top of the pie with the cool whip. Sprinkle the Heath Bar chips on top of the pie.

Garlic Beef and Broccoli Noodles (Recipe 147 of 125)

Beef and broccoli is one of my favorite foods. The saucy sauce with the pan seared beef and yummy broccoli. It really is good. I've struggled with finding a recipe that I like as much as when you order it out. Tonight I found that recipe.

This isn't a traditional beef and broccoli because it has the noodle element. I couldn't find rice noodles so I used regular pasta. When I make this again, I'll just stick to rice (or cauliflower rice). 

But the sauce is what made this recipe. I used low sodium soy and hoisin together make such a great sweet/savory combo. I cut the soy with water because it tends to get too salty for me. So I used 1/4 c water and 1/4c soy.  I also only used half the brown sugar (and the low carb version). Anyhow, it all came together in a wonderfully magical sauce. 

Garlic Beef and Broccoli Noodles
Therecipecritic.com

Serves 4

• 8 ounces wide rice noodles
• 3 c broccoli florets
• 1 T olive oil
• 8 ounce flank steak, sliced against the grain
• 3 garlic cloves, minced
• 8 ounce mushrooms, sliced
• ¼ c packed brown sugar
• ½ c reduced-sodium soy sauce
• 2 T hoisin sauce
• 2 tsp sesame oil
• ¼ tsp ground ginger
• ¼ tsp crushed red pepper flakes
• ¼ tsp pepper
• 1 tablespoon cornstarch

In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.

While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and mushrooms and cook for a minute more.

In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.

And the noodles to the skillet and pour the sauce on top and toss until incorporated.

Red Curry Coconut Chicken (Recipe 146 of 125)

Photo from Taste of Home

I love red curry chicken. It's often my go to when at Thai restaurants. It's a pretty easy recipe to make and yet it never tastes as good as when you buy it out. 

In an attempt to go back to doing low carb, I found one that is low carb. It was good. The only bad part about it was the cauliflower rice. No matter what they say, cauliflower rice is not rice. I like it, but I like rice better. 

Red Curry Coconut Chicken

Recipe from Lazy Keto Cookbook

Serves 4

• 2 T olive oil
• 10 chicken tenders
• Salt and pepper
• 1 T red curry paste
• 1 (14oz) can full fat coconut milk
• 1 tsp fish sauce
• 2 tsp lime juice
• 4 drops stevia
• 1 10 oz bag cauliflower rice

In a large skillet over medium heat, add olive oil. When hot add chicken seasoned with salt and pepper. Cook for about 3 minutes per side. 

Add red curry paste to skillet and toast for about 1 minute. Add coconut milk, fish sauce, lime juice and stevia. Let simmer for about 15 - 20 minutes over medium heat until thick and creamy. 

In the meantime, steam your cauliflower in the microwave or in a separate skillet. 

Grilled Chicken with South Carolina-Style BBQ Sauce (Recipe 145 of 125)

This was an interesting recipe for me. Not only have I never had South Carolina BBQ sauce, but I've never grilled drumsticks before. I love drumsticks, but have never thought to grill them. 

SC BBQ is a yellow mustard base BBQ. It's tangy, a little sweet, and super easy to make. I cooked it on low the whole time since the instructions had me concerned I'd burn it. 

I didn't baste the chicken, which I should have. I made the mistake of dunking the drumsticks in the BBQ before putting it on the grill. That means raw chicken has now invaded the sauce. Hindsight I would have taken a little out to baste. 

I'd make this again for sure. It was different and super delicious. And eating drumsticks make me feel like a kid.

Grilled Chicken with South Carolina-Style BBQ Sauce

Recipe from Simplyrecipes.com

Serves 4

For the BBQ sauce:

1 c prepared yellow mustard

1/4 c packed dark brown sugar

2 T apple cider vinegar

1 T ketchup

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp bottled hot sauce, plus more to taste

For the chicken:

4 chicken thighs, bone-in with skin

4 drumsticks, bone-in with skin

1 T sea salt

Make barbecue sauce at least 30 minutes ahead of grilling:

Combine all the ingredients for the sauce in a 2-quart saucepan and set over medium-high heat on a back burner. Cook, stirring constantly for 2 minutes or until mixture is very steamy. 

Turn the heat to medium-low, and cook until sauce has thickened, 5 to 7 minutes more. When done, the sauce should be thick enough that a spoon will leave trails through the sauce when you stir. Set aside to cool.

Once cool, measure 3/4 cup into a small bowl for the chicken. Set aside remaining sauce for serving. 

Twenty minutes before cooking, rub the chicken pieces on both sides with sea salt. Bring the chicken to room temperature

Brush chicken generously on both sides with 3/4 cups of prepare barbecue sauce

Grill the chicken over high heat to sear:

Place the chicken on the hot side of grill directly over coals, placing thighs skin-side down. After 2 to 3 minutes, flip chicken and grill another 2 to 3 minutes, or until chicken is nicely browned or even slightly blackened on both sides.

Finish cooking the chicken over indirect heat. Move the chicken over to side without coals to finish cooking over indirect heat. Brush once more with barbecue sauce. Cover the grill.

After 5 to 7 minutes, flip chicken. Cook another 12 to 15 minutes until chicken is a rich golden brown, cooked through, and reaches an internal temperature of at least 175°F when tested with a meat thermometer.

(I usually cook these thighs and drumsticks to a slightly higher internal temperature to be sure the meat is thoroughly cooked; the sauce and indirect heat keep the chicken from drying out.)

Cheesy Crockpot Hash brown Casserole (Recipe 144 of 125)

Photo from Kitchen fun
with my 3 sons

Potato casseroles are really just the definition of comfort. Janet posted this on Facebook a month or so ago and I suggested book club. Little did I know that I'd be bringing it to book club. 

This casserole will feed 12 people if there is a lot of other food. It's easy and delicious. This would be a great recipe to take to any pot luck. 

Cheesy Crockpot Hash brown Casserole
Recipe from Kitchenfunwithmy3sons.com

Serves: 12

• 1 22- ounce bag of frozen hash browns
• 1 can of Condensed Cream of Chicken Soup
• 1 c sour cream
• 2 c shredded cheddar cheese divided
• 3 T butter
• 1/2 tsp Kosher salt
• 1/4 tsp ground black pepper

Add all the ingredients (except 1 cup of the shredded cheddar) to the slow cooker and mix well.

Cook on low for 4 hours.

Add the shredded cheddar and cover and cook for another 20 minutes on low.

Serve immediately

Baked Pork Chops (Recipe 143 of 125)

Tonight I made pork chops in the air fryer. The recipe calls for them to be baked, but I had the air fryer out so why not?

These turned out delicious. I marinated them for about 2 hours and then stuck them in a preheated air fryer. The outsides got crispy and the inside stayed nice and moist. 

I served them along side of some asparagus with lemon pepper and a side salad. A nice overall meal. 

Baked Pork Chops
Recipe from SweetC Designs

Serves 4

Easy Pork Chop Marinade:

• 1 T garlic powder, minced
• 2 T olive oil
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 T lemon juice

Easy Baked Pork Chops:

• 2 T olive oil
• 1 tsp celtic sea salt
• 1 tsp fresh cracked pepper
• 4 pork chops, 1/2" thick boneless chops - NOT extra thick or super thin

Add lemon juice, 2 tbsp olive oil, paprika, garlic powder, pork chops, salt, and pepper to a ziploc bag and marinate for at least 3 hours, and up to overnight.

Preheat oven to 375 degrees F and place cast iron pan (or other heavy oven safe pan) in oven.

When oven is 375 degrees and pan is scorching hot (but not smoking), carefully swirl olive oil in pan and heat until shimmery.

Season pork chops with salt and pepper.

Add in pork chops, without crowding the pan.

Close oven and cook to browned on one side - about 6 minutes.

Flip pork chops and place back in oven.

After 6 minutes, check pork's temperature. If pork chops are thinner, they cook much faster - pork chops are done when they are 145 degrees internally.

If pork chops are not done, keep cooking until they are (cooking time will vary widely based on the thickness of your pork chop, whether or not there is a bone, etc. - so I find it's best to go from temperature instead of time.)

When pork is 145 degrees internally, remove from oven and let rest 5 minutes before serving.

Air Fryer:

Heat air fryer to 400F. Drop in the pork chops, cook about 6 minutes. Flip and cook another 6. Check the temperature to make sure it's 145F or higher.