This recipe works with boneless pork chops or bone-in ones, so you can use whatever chops you have on hand. I serve these pork chops to my family often. They are delicious, affordable, and easy to make. The seasoning - garlic and paprika - adds so much flavor. Pork, in general, is an easy choice for me because of its robust flavor and relatively low cost. I cook many pork recipes, including roasted pork tenderloin, pork stew, pork medallions, and pork stir-fry.
Ingredients
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Recipe Card
To season: Kosher salt, black pepper, paprika, and garlic powder. Pork chops: They can be boneless or bone-in. I don’t have a preference and buy whatever’s on sale. The instructions in the recipe card below work for both. The photos below show two types of chops that I’ve used on different occasions - one boneless and one bone-in. Both turned out well. Cooking spray: Avocado oil has a neutral flavor and a high smoke point, making it an ideal oil for this recipe. Another variation is to use a different fat for cooking the chops. Instead of avocado oil, I sometimes use ghee (clarified butter). I love the rich, nutty flavor it adds. Mix the kosher salt, black pepper, paprika, and garlic powder in a small bowl. Rub the mixture on both sides of the chops. Sear the chops in a cast-iron skillet for two minutes per side, without moving them, until they are browned. Transfer the chops to a platter, tent them with foil, and allow them to rest for five minutes before serving. When overcooked, pork chops can become dry and tough. The two-step method of searing them first and then finishing them in the oven works well to keep them juicy. According to the USDA, whole cuts of pork can be cooked to medium doneness (145°F with a 3-minute rest period), meaning they can be slightly rosy, as shown in the photo below. The meat doesn’t have to be completely white when they are done: There’s no need to finish them in the oven. A quick sear on both sides should do it. Just make sure, with an instant-read thermometer, that they have reached an internal temperature of 145°F and let them rest for 3-5 minutes before serving them.
You Can Use a Nonstick Skillet
If your nonstick skillet is oven-safe, you can use it in this recipe. I sometimes do, as shown in the photo below. A cast-iron skillet is better at sealing juices in, but a high-quality, oven-safe nonstick skillet produces good results, too.
Brussels sprouts casserole Roasted pumpkin Roasted cabbage Cabbage stir-fry Shiitake mushrooms Honey-glazed carrots Boiled green beans, as shown in the photo below:
Sometimes, as shown in the photo below, I serve them with roasted broccoli, roasting the broccoli in a 400°F oven for 25 minutes: The leftovers can become dry when reheated, so you should reheat them gently, covered, in the microwave at 50% power. Start with 30 seconds per chop on each side, and continue until they are heated through. One of my favorite meals is a reheated pork chop served with a simple side salad of lettuce and tomatoes (plus pickled okra), as shown in the photo below:
