Get your butcher to cut you off a thick pork chop. When he passes it to you, slap him with it and tell him "I said THICK, goddamnit!" 
Once you have a truly THICK chop, season it with salt, pepper and anything else that floats your boat.
Sear it to lock in the juices and bake it in the oven on 375 or so, smothered in an offensive amt of onions and thyme. While you're waitin' for that beauty to cook up, deglaze the skillet in which you seared the chop and add a lot of butter, some oil and finely chopped green apples, chilis, and garlic. At the last minute, season with a lil salt and hit it with a nice big handful of pine nuts (Don't burn those nuts, SAMMAY! Kok Phuck!) and 2 tablespoons of maple syrup.
Serve that apple bliss on top of the chop and chow on down.
Phuck TV dinners, Fishay! You gotta go for the degenerate eats instead, pal.
Enjoy with any side you like. I'm having roasted squash and spinach salad with mine tonight.
Once you have a truly THICK chop, season it with salt, pepper and anything else that floats your boat.
Sear it to lock in the juices and bake it in the oven on 375 or so, smothered in an offensive amt of onions and thyme. While you're waitin' for that beauty to cook up, deglaze the skillet in which you seared the chop and add a lot of butter, some oil and finely chopped green apples, chilis, and garlic. At the last minute, season with a lil salt and hit it with a nice big handful of pine nuts (Don't burn those nuts, SAMMAY! Kok Phuck!) and 2 tablespoons of maple syrup.
Serve that apple bliss on top of the chop and chow on down.
Phuck TV dinners, Fishay! You gotta go for the degenerate eats instead, pal.
Enjoy with any side you like. I'm having roasted squash and spinach salad with mine tonight.