INGREDIENTS

  • Pre Heat Oven to 375 degrees
  • 1⁄2 tsp Onion Powder
  • 1⁄2 tsp Garlic Powder
  • 1⁄2 tsp Finely Ground Pepper
  • Lawry’s Seasoned Salt
  • Sea Salt – From Grinder
  • 3 Bone In – Thick Porkchops
  • Olive Oil 6 tbs – divided into two services
  • 2 slices of Butter (salted recommended)
  • 3 finely chopped cloves of garlic
  • 1 – 1.5 tbs chopped Italian Parsley
  • Always adjust seasoning to taste

 

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Directions

Prep Time:  About 10 Minutes

  • Put garlic powder, onion powder, pepper & 5 shakes of Lawry’s Salt (then taste seasoning ) in small Bowl.
  • Dry Porkchops with paper towel & spread seasoning on both sides, then taste – if need more salt, add a few shakes of Sea Salt
  • Chop up garlic finely & add 2-3 tbs of Olive Oil
  • add 2 slices of butter
  • microwave for 1 minute until oils & garlic are slightly cooked & ready to marinate
  • Put 3 tbs of Extra Virgin Olive Oil in Cast Iron Skillet – (other skillets will work) & set stove to medium-high, then heat until oil simmers
  • Once done, add pork chops
  • large Skillet will take 3 chops – if cooking more chops, you will need to prepare in 2 batches (Don’t want skillet super crowded)
  • Sear chops until slightly brown on each side for about 3 minutes
  • Watch to make sure not getting too brown; just golden.
  • Take off stove & cover with 1/2 oil & butter mixture with seasonings
  • Use other 1/2 for continuous basting (Sounds rich but it’s sooo good!!)
  • Put into pre-heated stove & cook about 5-10 minutes, per side
  • IMPORTANT – USE FOOD THERMOMETER & LET CHOPS GET TO ABOUT 135 DEGREES, NOT MORE THAN 140 DEGREES, TO MAINTAIN MOISTNESS AS THEY SHOULD BE SLIGHTLY PINK INSIDE
  • TIP: Take out of oven & make tiny slice in middle of chop (nobody cares) & if slightly undercooked take out & let sit in pan for 5 minutes
  • If getting too pink, take out of pan and let sit in platter for couple of minutes. Pork keeps cooking, especially in cast iron pan
  • best way to serve pork is to keep chop PINK
  • Cooks are afraid of cooking pork; in the “old days” it was suggested that it cook thru (grey-ish) meat which is NO longer recommended
  • Once you get the pink- ish down by using thermometer you will be a “Rock Star”
  • this meal is amazing when pared with a freshly baked apple & baked potatoes