Pan-Seared Bone-In Pork Chops
Incredibly juicy, tender, and fragrant meat that'll please everyone. Bone-in pork chops in a skillet — what could beat a good, well-seared piece of meat? It's always a sure thing! And thanks to a carefully chosen marinade, the pork comes out especially tender and flavorful. Give it a try!
Cooking method
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Step 1:
The ingredients you'll need.
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Step 2:
Cut the loin into chops about ¾ inch (1.5–2 cm) thick, rinse, pat dry well with paper towels, and season with salt and pepper.
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Step 3:
For the marinade, squeeze out the lemon juice.
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Step 4:
Add the olive oil.
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Step 5:
Finely chop the garlic with a knife.
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Step 6:
Finely chop the parsley, break the bay leaf into a few pieces, and add both to the marinade.
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Step 7:
Add aromatic herbs to taste — I used a Herbes de Provence blend; thyme or a little rosemary work great here too.
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Step 8:
Stir well and the marinade is ready!
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Step 9:
Put the chops in the marinade for at least 6 hours, up to a full day. As they marinate, it's good to turn the pieces and spoon the marinade over them.
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Step 10:
Lift the marinated meat out of the marinade and carefully wipe off the bits of garlic and parsley.
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Step 11:
Sear in a hot skillet with vegetable oil for 3–4 minutes per side, until golden.
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Step 12:
Transfer the seared chops to a baking dish and finish in the oven at 320°F (160°C) for 15–20 minutes.
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Step 13:
Any side dish works.
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Step 14:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fresh parsley - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Dry-cured pork loin - 469 kcal/100g
- Pork loin - 242 kcal/100g
- Olive oil - 913 kcal/100g
- Herb blend - 259 kcal/100g
