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- 4 to 6 Pork chops, all cut 3/4 to 1 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- chicken broth, or dry or semisweet white wine
- 2 Tbsp olive oil
Take out a piece of fat from the edge of one Pork chop. In 10 or 12 inch skillet over medium-high heat, rub fat over bottom of skillet to grease, discard this fat. Add the Pork chops to the skillet; cook until browned on both sides. Sprinkle chops with salt and pepper. Add water; reduce heat to low. Cover; simmer for 45 minutes. Skim fat from pan liquid and spoon pan liquid over chops.