09/01/2023
Countryside Meats Thick & Pretty Oven-baked Rosemary & Garlic Pork Chops Recipe:
Serve these pork chops up with your summer & soon-to-be fall roasted veggies right from the farmers market or your own garden. They pair perfectly with acorn squash, some zukes, or even classic mashed potatoes for a simple & quick weeknight dinner! She is a one pan wonder!
1. Buy Countryside Meats' Thick & Pretty Bone-in Pork Chops. (They come in a convenient 4 pack, which works perfectly for our family. Nobody is ever left hungry!)
Countryside Meats Pro-Tip: Typically, bone-in pork chops are thicker than those with the bone removed. A thin pork chop is difficult to cook perfectly with this oven-in cast iron skillet method, because of the hard sear you give both sides before it goes in the oven. If a chop is too thin, by the time you've seared both sides, the thing is overcooked and dry! Choosing a thick chop like our Countryside Meats Pork Chops allows you to get a nice golden sear on both sides and a perfectly cooked juicy & tender center.
2. Season well. (We love "Dan O's Yum Yum Getcha Some" Seasoning; about 2 tablespoons) Don't be too shy with your salt and pepper either ya’ll. Most cuts of meat take more seasoning than you may realize to be properly seasoned. It's always best to season your pork chop BEFORE putting them in the skillet as well. Don't forget there are 2 sides to every chop and both sides need some lovin'.
3. Get your skillet sizzlin’ HOT. The goal of this initial sear is to get that golden, crisp crust on your chop without really cooking the center. A hot pan is CRITICAL. Let it cook a couple minutes undisturbed (imagine your mama smacking your hand away because, well, "it ain't time yet!") then take a peek and see how that golden crust is forming. When you're happy with your sear, flip the chop and give it a chance to get golden on the other side.
4. Use a meat thermometer. (I know, I know. This is the extra step that often seems just that, "EXTRA", but trust us, it's worth it. Using a meat thermometer takes the guess work out of cooking pork chops. As always, give the meat some time to rest before digging in; Five to ten minutes should do the trick. What we're looking for: 140°-150° F.) No pink here! The meat should be completely white all the way through, but you don't want or need to overcook them. Pork chops at this temp will still have the potential to be juicy, just be sure to pull them from the oven on the lower end of this spectrum, as the chops will continue to cook even after they're out of the oven. Anything past 145° F is the danger (AKA dry) zone, so keep a close watch.
Storage: Let your pork chops cool down to room temp before storing in an airtight container in the refrigerator. Your pork chops will stay good for a few days in the fridge. Reheat with a little more butter to help bring back their juiciness!
YIELDS: 4 serving(s) PREP TIME: 10 mins TOTAL TIME: 30 mins
Ingredients -4 Countryside Meats Pork Chops (always thick and pretty) -Maldon Salt -Black pepper -1 tbsp. Freshly minced rosemary or fresh whole sprigs (it's the little things ya'll) -2 Cloves Garlic, minced or whole clove seperated; the flavor will emerge either way -1/2 c. (1 stick) butter, melted -1 tbsp. extra-virgin olive oil
Step 1- Preheat oven to 375°. Season pork chops generously with salt, Dan O's “Yum Yum Getcha Some”, and a pinch or two of black pepper. Step 2- In a small bowl mix together butter, rosemary, and garlic. Set aside. Step 3- In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter. Step 4- Place skillet in oven and cook until cooked through (145° for medium), 10-12 minutes. Serve with more garlic butter and plate with those seasonal veggies ya'll! Step 5- After you leave no trace of the evidence, come back and let us know what you think! We love hearing reviews from our customers!
