After hiking with my vegan friend in Soldier's Delight this weekend, I realized how much I was craving pork chops. 

My friend and I talked about how much I love and she used to love pork while we accidentally walked one hour in the wrong direction and off the trail. (Thanks to the couple on horses for telling us how to get off your property.) 

During our conversation, we mostly talked about ham sandwiches, ham on the bone, and bacon. But once I got home, I started thinking about pork chops.  

I love my parents' pork chop recipe. It's easy and fast and identical to their sticky chicken, but with a different meat. 

The pork chop is pan-fried, usually in an electric skillet, and covered with Cajun seasonings.

It's best served over rice and along side corn, mashed potatoes and green beans.

Don't forget to scrape the bottom of the skillet for the "gook," as my family calls it. This is a combination of browned butter, grease and fried bits of pork chop, and it makes the best gravy for your rice.

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Pork Chop Recipe

Ingredients:
2-4 pork chops
½ - 1 stick butter
1 tbl Tony Chachere’s Seasoning
Water
Electric skillet

Instructions:
Step 1: Prepare pork chops.
Defrost pork chop and season on both sides.

Step 2: Pan-fry pork chops.
Turn the electric skillet on the lowest setting, 250-275°. Melt butter in skillet. Add pork chops and cover. Cook down for about 5-10 minutes on one side and flip. If the water isn’t cooking out, remove the cover while cooking.

Step 3: Add water.
When the water boils out and the pork chop begins to fry, add 1/8 c. water. Repeat this step 3-4 times until the pork chop is cooked.

Step 4: Make gook.
Right before you take the pork chops out, add a little water and scrape the bottom of the skillet. Loosen up the bits of butter and pork chop that are stuck to the bottom of the pan. The water will thicken and turn into grease. Serve this grease over your rice for flavor.