4 bone in pork chops, about 1 inch thick & about 8 ounces each
Kinder’s Master Salt Seasoning
2 Tablespoon vegetable oil, divided
1 shallot, minced
1 cup chicken broth
2 teaspoons lemon juice
2 teaspoons minced thyme
Blot the pork chops dry with paper towels.
Season generously with Kinder’s Master Salt Seasoning on all sides of the chops.
In a cast iron skillet, heat 1 of the oil over medium high heat.
Place the chops in the skillet and allow to cook for about 5 minutes.
Flip the chops, reduce heat to medium and cook for an additional 8-10 minutes.
Remove from the heat when the internal temperature reaches 135-140, or your desired doneness.
Cover with foil and allow to rest. The internal temperature should increase to 145-150, or to your desired doneness.
While the pork is resting, make the pan sauce.
Add the additional oil, and heat over medium high.
Add shallot and cook until softened.
Add chicken broth and stir, scraping up any brown bits from the bottom.
Stir in 2 teaspoons Kinder’s Master Salt, lemon juice and chopped thyme and allow simmer for 5 minutes, until slightly reduced. Add pepper if desired.
Spoon over pork to serve.