Easy Pan-Roasted Pork Chops Recipe
Daily Value: 23%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||0µg||0%|
|Fatty acids, total monounsaturated||17g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
Pork chops are extremely easy to make and have tender, juicy meat. You can cook them in a variety of ways, searing them on the stove, finishing them in the oven, or cooking them with vegetables and sides. This recipe is great served over kale and white beans (as pictured), but can also be used with salsas or a simple salad. Luckily the spices give it enough flavor so that it doesn't need a lot else, especially when you have good-quality meat.
- Two 1-inch-thick center cut pork chops
- Good-quality salt and freshly ground black pepper, to taste
- Pinch of ground cumin
- Pinch of paprika
- 2 tablespoons olive oil
Preheat the oven to 400 degrees. Wash and dry the chops well. Season generously with salt, pepper, cumin and paprika (using more than a pinch if you need to). Let sit for a few minutues as the oven heats up.
In a large, ovenproof pan, heat the olive oil over high heat. Reduce to medium high, then add the pork chops to the pan, making sure not to crowd them. Press them down gently with a spatula, then cook for about 2-3 minutes on each side, until there is a nice, brown color. Then transfer the pan to the oven, and cook for about 5-6 minutes, or until the center of the chop reads about 155 degrees on a meat thermometer.
Let rest for about 5-10 minutes before cutting. Serve with Kale and White Beans, a fresh green salad or a salsa.