That is one beautiful piece of meat, isn’t it? It’s from that new charcuterie shop in town that I mentioned in the last post. The owner knows our family now. We’re there on on a weekly basis to pick out something special for dinner, as well as some fun impulse buys like beef jerky, smokey beef sticks, or perro calientes (yes, those would be hot dogs). Last week they had these beautiful thick-cut pork loin chops that were calling out for a simple preparation so that they could take center stage. Just a quick marinade of olive oil, fresh chopped rosemary from the garden, garlic, salt, and pepper readied them for a sear in a hot skillet before finishing up in the oven.
At our natural foods store across the parking lot, we found some bunches of tender asparagus that we roasted alongside the pork chops, and we made some rice pilaf to round out the meal. Note that this recipe is more a method, since the timing will depend on the thickness of your pork chops. These were definitely some of the thickest we had ever eaten, but this method produces pork chops that are nice and caramelized outside and still moist inside.
Pan-Roasted Pork Loin Chops with Rosemary
2 thick-cut pork loin chops
4 TBS. extra virgin olive oil, divided
fresh rosemary, chopped (approximately 1 large sprig)
2 cloves garlic, roughly chopped
kosher salt
freshly found black pepper
- Take the pork chops out of the refrigerator so that they can come to room temp before cooking. Place in a small baking dish (or a ziplock bag) with 2 TBS. of the olive oil, some chopped fresh rosemary, some roughly chopped garlic, salt, and pepper. Rub the seasoned oil all over the pork chops. Let sit (at room temp) for at least 30 min.
- Meanwhile, preheat your oven to 375 degrees.
- Heat the remaining 2 TBS. olive oil in an oven-proof skillet over medium high heat. When nice and hot, add the pork chops and sear for 3-4 minutes. Flip pork chops and sear on the other side for another 3-4 minutes. Transfer pan to the oven and bake, uncovered, until a (reliable) meat reads 160 degrees, or the meat juices run clear, 12-15 minutes for very thick pork chops. Transfer to a plate and let rest for a couple minutes before digging in.
Wow this came out great! Thank you!
Made these last night and they were a huge hit in my home. The rosemary was delicious on the chops and searing them and then baking them locked in the moistness. I will definitely make these again.
Kosher salt on pork chops?
I use Kosher salt for everything. Never said it was a Kosher recipe!
Here is a definition:
The term “kosher salt” derives not from its being made in accordance with the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather due to its use in making meats kosher by removing surface blood. One salt manufacturer considers the term ambiguous, and distinguishes between “kosher certified salt” and “koshering salt”. “Koshering salt” has the “small, flake-like form” useful in treating meat. “Kosher certified salt” is salt that has been certified as such by an appropriate religious body.
Thanks for stopping by.
I had some lovely loin chops and wasn’t sure how best to cook them because they were so thick, found your recipe which sounded delicious and it was! Thanks very much, I will be trying again.
we have all come a long way when we go to our notebook computers and …voila…it’s dinner.
Thanks for this great recipe and simple too!
Just made this for dinner. Delicious! Thanks!
how much rosemary??
Just enough to lightly season both sides of your chops (depends on how big their surface area is) – if you love rosemary, add more. If you want it to be more subtle, add less. For 2 pork chops I think I used 1 sprig, chopped.
I’m cooking these as we speak. Didn’t know whether to bake covered or uncovered so I’m doing it uncovered. Smells awful good and can’t wait to eat them.
Yep, uncovered. I’ll specify, thanks!