Tasty Pork Chops

By jiafei

4 Person

30 Minutes

235 Calories

How to make a perfect pork chop every time? Yeah, yeah, I've had my share of dry, over-cooked chops, too, but when cooked right, they’re magic. Like steak or chicken, pork also needs a lot of salt to bring out all the flavor. If you want to be fancy, you can brine the pork chops in some saltwater (season it with other stuff like whole peppercorns and bay leaves). Pork chops tend to be so thin that they can dry out super fast when cooked over high heat in a skillet. Instead, I like to sear them FAST in a hot skillet, just long enough to develop a crust and then transfer to the oven to finish cooking. Sear-roasting will help seal in the juices and prevent them from drying out before the center is fully cooked through. Once the chops are seared, you have a very important task: Brush 'em with garlic butter. I like to stir in a fresh herb (rosemary, thyme, oregano) or two, too — I can't get enough of these garlic butter pork chops and have a feeling you'll love them too.

Ingredients

2 tbsp. Freshly chopped herbs
2 cloves Garlic, minced
4 tbsp. Butter, melted
2 tbsp. Extra-virgin olive oil
Freshly ground black pepper
Kosher salt
4 Bone-in pork chops

Method

01

Preheat oven to 375℉. Season pork chops on both sides with salt and pepper.
02

In a large skillet over medium-high heat, heat oil. Add pork chops and sear on both sides until golden, about 4 minutes per side.
03

Transfer skillet to oven and bake until cooked through, 10 to 12 minutes.
04

In a small bowl combine butter, garlic, and herbs and brush on pork chops before serving.