seared pork chops

Sage is a strong enough herb to subtly perfume and elevate the naturally sweet combination of good pork and ripe tomatoes.

Pork Chops with Tomato-Sage Gravy

all-purpose flour

Lawry’s Seasoned Salt*

salt

garlic powder

onion powder

black pepper

cayenne pepper

(6 ounce) pork chops

vegetable oil

chicken broth

garlic (minced)

(14.5 ounce) diced tomatoes

sage

sage leaves (reserved for garnish)

Preheat

Combine

Place the flour in a shallow bowl. In a separate small bowl, combine the seasoned salt, salt, garlic powder, onion powder, black pepper, and cayenne and mix well. Rub the spice mixture onto both sides of the pork chops. Stir any excess seasoning into the flour.

Dredge

Dredge the seasoned pork chops in the flour, shaking off any excess. Set the remaining flour aside for use in the gravy.

Cook

In a large cast-iron skillet over medium heat, warm the oil until hot. Place 3 pork chops in the skillet and cook until browned, about 4 minutes. Flip and cook on the other side until evenly colored, about 4 minutes more. Move the pork chops to a paper towel-lined plate to drain. Repeat with the remaining chops.

Whisk

To make the gravy, pour off all but 1/4 cup of oil. Whisk 1/4 cup of the remaining flour into the drippings in the skillet over medium heat, cooking until it forms a paste.

Simmer

Whisk in the chicken broth, garlic, and tomatoes and cook until the gravy thickens, 2 to 5 minutes. Return the pork chops to the skillet, reduce the heat to medium-low, and simmer for 5 minutes to let the flavors meld. Add the chopped sage and cover the skillet with an oven safe lid or foil.

Bake

Move the skillet to the oven and bake until the meat is tender, about 30 minutes. If the gravy is too thick, stir in 1/4 to 1/3 cup water and bake for 5 minutes more, covered.

Garnish

Remove from the oven and let the chops rest for at least 10 minutes. Garnish with sage leaves and serve.

This Juicy Oven Baked Pork Chops with Garlic, Lemon, and Herbs recipe takes only 30 minutes, seared on the stovetop and finished in the oven.

Juicy Oven-Baked Pork Chops with Garlic and Herbs

center cut pork chops (about 1" thick)

extra-virgin olive oil oil

oregano (or 1 teaspoon dried)

thyme

lemon

dry white wine (such

chicken stock

butter

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&#039;t be able to hold your hand a couple inches over the skillet&#039;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&#039;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).

When you remove the pork chops and lemons, use tongs to squeeze as much lemon juice out of the slices as you can into the skillet. While the pork chops are resting, return the skillet to the stovetop on medium-high heat. Important: use a handle cover or potholders when touching the handle- it&#039;s easy to forget it&#039;s been in the oven all this time!

Add the white wine (1/2 cup) and use a wooden spoon or metal spatula to deglaze and scrape up any stuck-on bits from the bottom of the skillet.

Pour in the chicken stock (1/2 cup) and simmer until about half the liquid has evaporated and the sauce has thickened (about 2 minutes).

Turn off heat and add the butter (1 tablespoon) to the skillet. Stir until it&#039;s melted into the sauce. Spoon sauce over the pork chops (and any other accoutrements, such as mashed potatoes) to serve.

Optional pan sauce

Brined &amp; Pan Seared Pork Chops are the perfect weeknight dinner. By using a brine, the meat stays moist and won't dry out. Paleo and whole30!

Brined &amp; Pan Seared Pork Chops Recipe

water

tbsp salt

black peppercorns

tbsp apple cider vinegar

garlic (smashed)

rosemary (or any other fresh herb)

tbsp honey (optional)

pork chops (1 inch thick)

tbsp avocado oil

A trick to speed up brine prep time is to use as little hot water as possible—just enough to dissolve the salt and sweetener—and then add ice for the remaining water content called for in the recipe. This allows you to add the meat immediately instead of waiting hours for the brine to cool. The total brine volume should be 1 cup of brine for every 8 ounces of pork chops.

In a medium saucepan over high heat, bring all ingredients for the brine, except the ice, to a rapid boil and continue to boil for 7 minutes.

Pour the hot brine mixture into a large heatproof bowl and add the ice. Submerge the pork chops in the brine, place in the refrigerator, and allow to brine for 6 to 12 hours.

Remove the pork chops from the brine, pat completely dry with paper towels, and discard the brining liquid.

Preheat the oven to 400°F. Have a sheet pan ready for the chops.

Heat a 12-inch cast iron frying pan over high heat and, once the pan is hot, add the avocado oil. Right when the oil starts to smoke, add the pork chops.

Start by holding the chops upright with tongs so that the fat cap is facing down in the pan. Once the fat is rendered and crispy, roll over to the first side. Let sear for 3 minutes, then flip over to other side. Cook for 3 to 4 minutes until good and golden-brown, then place the chops on a sheet pan. Finish in the oven for no more than 6 minutes for medium doneness. If you like pork cooked all the way through, bake the chops for a total of 9 to 12 minutes. Let them rest for 5 minutes once they’re removed from oven before slicing or serving. Serve with Cauliflower Dumplings (page 164) or Pumpkin Dumplings (page 165).

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