Juicy Oven Baked Pork Chops With Garlic And Herbs Food

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

JUICY OVEN-BAKED PORK CHOPS WITH GARLIC AND HERBS

Steps:

• Preheat your oven to 375 degrees F and place an oven rack in the center. Pat the pork chops dry with a paper towel and season evenly on all sides with the kosher salt (1 teaspoon) and black pepper (1/2 teaspoon).
• Heat an oven-safe skillet on high or medium-high heat, depending on your burners, until very hot. This will take only 30 seconds or so with stainless steel, but up to 5 minutes with cast iron. (to test, you shouldn't be able to hold your hand a couple inches over the skillet's surface for more than a few seconds.)
• Add the oil (2 tablespoons) and swirl to coat the bottom of the pan (or use a spatula to evenly distribute it). Add the pork chops to the skillet and allow to sear, undisturbed, for 2 minutes. While they are searing, sprinkle 1 teaspoon of the fresh oregano and thyme (or less than 1/2 teaspoon if using dried), once minced clove of garlic, and half the lemon zest on the top side of the pork chops.
• Turn off the heat on the burner and flip the pork chops. (Tip: they should release easily from the bottom of the skillet- if they don't, they may need more time searing.) With the seared side facing up, sprinkle the remainder of the fresh herbs, minced garlic, and lemon zest on top of the pork chops. Place the lemon wedges in the spaces around the pork chops. Slide skillet onto center oven rack and bake for 10-15 minutes, or until internal temperature is 145 degrees F (cooking time will vary depending on thickness and oven temperature).
• Remove pork chops to a plate or cutting board and allow to rest for 5 minutes (tent with foil if resting for longer than that to keep them warm).

HERB AND GARLIC PORK CHOPS

Steps:

• Place the chops on a cutting board, using a small sharp knife, cut small slits into the sides of the chop. Insert a garlic slice into each chop. Place the chops in a large sealable bag. In a blender, combine the wine, oil, minced garlic and sugar. Blend on high speed. Add the fresh herbs, salt and pepper and continue to blend until smooth. Pour this marinade over the chops and ensure that the chops are coated evenly. Marinate in the refrigerator for 4 hours.
• Once chops are almost done marinating, preheat barbecue to medium high 375F, for direct grilling. Brush the grill with oil to prevent sticking. Remove the chops from the marinade, drizzle with oil and season with salt and pepper. Place the pork chops directly on the grill and cook for 4-5 minutes per side. Half way through cooking give the chops a quarter turn to create a diamond char pattern. Flip the chops and continue to cook for another 4-5 minutes or until desired doneness. Remove from grill; allow to rest under foil for 15 minutes.