Supper Club Pork Chops and Pan Spaghetti
Supper Club Pork Chops with Pan Spaghetti
Growing up, I spent a lot of time with my Grandparent’s. They loved to go out for nice dinners and always took me along with them. We went to lots of supper club like restaurants. Furthermore, my Grandparent’s loved a good meal with drinks before and after. At an early age I learned to appreciate a well timed meal. Supper Club Pork Chops are seasoned well, pan seared and served with a delicious al dente spaghetti. Oregano, Butter and Garlic add flavor.
One of the things I remember my Grandparent’s getting was a good, bone in, pork chop. I am not sure if my memory serves me correctly. I believe they used to get a dish similar to these chops with Pan Spaghetti at a restaurant in Ottawa, Illinois. The restaurant is called Monty’s Riverside Inn. This restaurant is still there and I am dying to go back and see if it is the same as it is in my memory.
I like using bone in chops for this recipe as they have more flavor and are juicier. If you do not like a bone in chop, you can use boneless chops as well. You will need to adjust your cook time based off the size of your pork chops.
Don’t Burn The Garlic
As you will see in the full recipe, I add the garlic, butter and oregano at the end of cooking. Equally important, this is so the garlic and butter do not burn. It can burn while you have the pan at a high heat to sear off the chops. You will let the chops cook in the butter, garlic and oregano at the very end to add flavor. These flavors will infuse in the pan spaghetti.
Full, Printable Recipe
- 3 to 4 bone in pork chops
- 8 to 10 ounces of uncooked spaghetti
- 4 tablespoons of butter
- 3 tablespoons of olive oil
- 1 to 2 tablespoons of oregano
- Montreal Steak Seasoning
- 6 cloves of garlic, smashed
- Remove the chops from the package and pat them dry with a paper towel.
- Sprinkle all sides of the chops with the Montreal steak seasoning. I use quite a bit. You can use as much or as little as you prefer. I like these chops to be well seasoned. Let the chops sit out for about 15 minutes before serving.
- In a skillet, add the olive oil and two tablespoons of the butter. Olive oil turns acrid when it gets very hot, so using the butter adds flavor but also tempers the olive oil so you can sear in it.
- Get the pan pretty hot, but not smoking. Add the chops and cook for about 7 to 10 minutes on each side. Make sure the chops aren't burning, you can turn down the heat. Two of my chops were thinner then one of the chops, so I removed them from the pan when they were done. The other chop was thicker so i covered the pan to let it finish cooking throughout and then finished it on both sides with the lid off for a couple minutes at the end to maintain the crispy outside. I add the rest of the butter to the pan plus the garlic and let it cook for a few minutes. Let the chops cook in the garlic butter for a few minutes before pulling them. (in this instance, I added back the two chops I pulled earlier back to the pan. You won't have to do this if you have even thickness chops) This way the garlic doesn't burn while searing.
- I use a meat thermometer and pull my chops at 145 degrees. The thickness of the chops, plus the type of pan will affect the cook time. Remember when you take the chops off the heat, they will continue to cook ten more degrees so it is ok to pull them early. I let them rest on a plate, loosely covered in foil.
- While you are cooking the chops, boil the spaghetti, when it is al dente, warm the same pan you used to cook the chops and add the spaghetti right to the skillet. You can add a little more butter and olive oil if you think it needs it. Sauté the spaghetti for about 10 minutes in the pan, add more oregano and a little salt if you think it needs it.
- Serve with garlic bread and salad.
At the end of sautéing the spaghetti, i add the rested chops and the meat juices back to the pan and let it all warm up again before serving.
Another Great Recipe
if you like this recipe for Pork, try my Mom’s Pork Roast Recipe. You can find that recipe by CLICKING HERE.