Oven Baked Pork Chops
Prep Time: 30 minutes
Total Time: 45 minutes<
Servings: 4
Total Time: 45 minutes<
Servings: 4
Ingredients:
4 pork chops, 1" thick, 6 to 7 ounces each
Salt and freshly ground black pepper, to taste
1 tablespoon olive, avocado, or vegetable oil
2 teaspoons fresh thyme, chopped
1 lemon, cut into wedges
Handful of parsley or dill, chopped
4 pork chops, 1" thick, 6 to 7 ounces each
Salt and freshly ground black pepper, to taste
1 tablespoon olive, avocado, or vegetable oil
2 teaspoons fresh thyme, chopped
1 lemon, cut into wedges
Handful of parsley or dill, chopped
Directions:
Season chops on both sides with fine sea salt and pepper.
Set chops aside and rest for 30 minutes.
Preheat the oven to 375.
Heat oil in a large cast iron pan, over medium-high heat.
Add pork and cook until golden, 2 to 3 minutes.
While the pork sears, scatter half of the thyme over side of pork chops.
Turn over pork and sear. (Use tongs to hold chops sear and sides until browned slightly, 30 seconds.)
Scatter remaining thyme over seared pork.
Put lemon wedges around chops, and loosely cover with foil.
Put skillet into oven to finish cooking.
Bake 8 to 15 minutes or until an instant-read thermometer reads 145 degrees when inserted into the thickest part of the chop.
(Check for doneness at 5 minutes then check every 2 minutes.)
Transfer pork chops to a plate and cover with aluminum foil.
Let the pork rest 5 minutes. Serve with more herbs, and a squeeze of roasted lemon wedges and some pan juices on top.
Season chops on both sides with fine sea salt and pepper.
Set chops aside and rest for 30 minutes.
Preheat the oven to 375.
Heat oil in a large cast iron pan, over medium-high heat.
Add pork and cook until golden, 2 to 3 minutes.
While the pork sears, scatter half of the thyme over side of pork chops.
Turn over pork and sear. (Use tongs to hold chops sear and sides until browned slightly, 30 seconds.)
Scatter remaining thyme over seared pork.
Put lemon wedges around chops, and loosely cover with foil.
Put skillet into oven to finish cooking.
Bake 8 to 15 minutes or until an instant-read thermometer reads 145 degrees when inserted into the thickest part of the chop.
(Check for doneness at 5 minutes then check every 2 minutes.)
Transfer pork chops to a plate and cover with aluminum foil.
Let the pork rest 5 minutes. Serve with more herbs, and a squeeze of roasted lemon wedges and some pan juices on top.
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