This recipe for baked pork chops is a classic, delivering tender and juicy chops in a delicious garlic-butter sauce! Fast and easy, using simple dried herbs and fresh garlic. You will find forest-raised and organic-fed pork chops and fresh garlic at the market this week!
- 2 tablespoons olive oil
- 4 bone-in pork loin chops
- salt and fresh ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 8 tablespoons butter, melted
- 4 cloves garlic, minced
- chopped fresh parsley, for garnish
Preheat oven to 375˚F.
Heat the olive oil in an oven-safe 12-inch skillet (preferably cast iron skillet) set over medium-high heat.
Pat dry the pork chops with paper towels.
Season the pork chops with salt, pepper, onion powder, paprika, oregano, and thyme.
Sear the pork chops for about 3 minutes per side, or until browned.
DO NOT crowd the skillet with the pork chops while browning them. If skillet is too small, brown the pork chops in batches.
In the meantime, combine the melted butter and garlic in a mixing bowl.
Remove skillet from heat and pour the garlic butter sauce over the pork chops.
Cook in the oven for about 12 to 15 minutes, or until cooked through, and internal temperature registers at 145˚F.
Cooking time will vary depending on the thickness of the chops. Baste with the butter sauce halfway through cooking.
Remove from oven and transfer the pork chops to a serving plate; let rest for 5 minutes before cutting.
Spoon butter sauce over the pork chops, garnish with parsley, and serve.
