Gram's World Famous Pork Chops

One thing I love to do is cook. I love cooking all the things, all the time.

It's a form of art all on its own, and I get a high when someone enjoys my cooking, much like I do when they enjoy my books. My husband's favorite meal is thick-cut, pan-seared pork chops! So, here is the inspiration for the pork chops that Miles makes for Loxley... with a romance author's twist, haha.

Ingredients

▢ 2 thick pork chops... girthy, like a dick that makes you wonder if it'll fit.

▢ Salt and pepper (hello, daddy)

▢ 4 tablespoons of naughty butter melted like hot lube (do not use as lube, though).

▢ 1 teaspoon fresh thyme chopped. Make it tremble with each stroke

▢ 2 cloves garlic minced, just enough to linger on your tongue

▢ 1 tablespoon extra virgin olive oil, slick and rubbed into every crevice.

1. Preheat the oven to a steamy 425°F . Things are about to get hot.

2. Take those thick and girthy pork chops and rub them down with salt and pepper, slow and deliberate. Make sure every inch is seasoned just right.

3. Set them aside. Make them beg for what comes next.

4. In a small bowl, combine the butter, thyme, and garlic to form a creamy spread.

5. Slide a cast iron skillet onto medium heat, then drizzle in olive oil. Make it wet, get it ready to play.

6. Once it’s hot enough to vibrate with need, lay the pork chops down. They’ll sizzle and keep them searing and needy until browned.

7. Now, pour the garlic butter all over. It should be thick, hot, and dripping. Don’t hold back.

8. Then slide the whole skillet into the oven and let it moan until the inside is flushed and tender.

9. Tease it for 10–14 minutes, then let them cum.

10. Pull out, and don’t wait. Trickle more of that hot, buttery sauce all over the chops. Let it run down the sides, pooling in all the right places.

    
    

*Just a note: I like my meat with a hard bone, but boneless works too. You just have to use your mouth in ways you didn't plan on.

**Pair these chops with rice or potatoes and add a veggie, just to keep that stamina.

***I keep fresh herbs on my back patio, but dried ones work, too. Just use less.

****I interchange from thyme to rosemary, or sometimes both.... because WHY CHOOSE? hehe. Am I right? ;)

LET ME KNOW IF YOU TRY THESE!!

HOPE YOU ENJOY!

All my love,

Katie