Quick and easy, skillet pork chops make a tasty, comforting weeknight dinner.

Be sure to use boneless chops; they’re a breeze to cook when quickly seared over high heat in a heavy cast-iron skillet. The key, of course, is to buy the right chops. Choose pork from a local farm that raises the slower-growing heritage pork breeds outside in the sun. Their meat is blessed with a little marbling; it’s tastier and more succulent than meat from those raised in confinement.

Local co-ops and butchers, as well as many of our grocers’ meat departments, are now carrying great-quality pork. Ask for chops that are three-quarters to an inch thick and 4 to 5 ounces each. Most butchers are happy to cut to order.

The only trick to cooking the chops is to not overcook them. Depending on the thickness, about 3 to 5 minutes per side is often plenty. To round out the meal, add seasonal vegetables to the pan after one side is cooked and the chops have been flipped. The vegetables benefit from the meat’s juices and seasonings as their flavors meld.

This recipe calls for chopped red pepper and kale with a shot of lemon juice to brighten it all. Use your imagination and vary the ingredients depending on the season, your pantry and tastes. Try apples or pears with fennel finished with a dollop of mustard and a drizzle of maple syrup. How about onions and Italian peppers with a splash of balsamic vinaigrette? Take the chops south of the border with hot peppers and cherry tomatoes zipped up with lime.

Leftovers, if you have them, are delicious doused with your favorite barbecue sauce and tucked into a soft, golden bun.

Skillet Pork Chops With Peppers and Kale

Serves 2.

This dish rounds out the pork with vegetables that cook alongside in the pan. For some, one chop is just right for two people. Others want the whole thing. Be sure to serve with a good, crusty bread to mop up the juices and a tart green salad on the side. This recipe is easily doubled. From Beth Dooley.

1 or 2 pork chops, each about ¾ to 1 in. thick

Coarse salt

Freshly ground black pepper

1 tbsp. olive oil

2 tbsp. unsalted butter

1 clove garlic, smashed

2 c. chopped kale

1 large red bell pepper, seeded, deveined and chopped

Splash of lemon juice, to taste

Directions

Generously season the chops with salt and pepper on both sides. Set the chops on a plate and allow to come to room temperature.

In a cast-iron skillet set over medium-high heat, melt the oil and butter together. When the butter foams, add the pork chops and sear until the side begins to turn brown, cooking for about 5 minutes. Flip and add the garlic, kale, red pepper and lemon juice to the pan. Continue cooking until the meat reaches 140 degrees on a meat thermometer, another 4 to 6 minutes. Let the chops and the vegetables rest in the pan for about 3 to 5 minutes. Slice and serve the pork with the vegetables on the side.

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Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.

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