Cooking the pork chops over high heat for just a few minutes keeps the meat juicy and tender. To speed the cooking, I buy boneless loin chops about 1/2-inch thick. If using thicker chops, cut them almost in half horizontally, open them like a book and flatten them to about 1/2-inch thick. Either works well with this recipe.

This entrée is accompanied by spicy potatoes “roasted” under a broiler. Be sure to heat the broiler before adding the potatoes. Cutting them into 1-inch cubes helps them to become crisp outside and cooked inside in this short time. If you like your food really spicy, sprinkle a little more cayenne on the potatoes after they are cooked.

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