Have you ever had one of those moments in the grocery store where you find the best looking piece of meat you’ve ever seen in your life- and it’s on SALE. I have, that’s how these pork chops came to pass. Dylan is not a huge fan of pork chops, clearly I have not always been as creatively inclined as I am now, and I usually just fry them up with some flour and call it a day. Until this day, when the kids were napping before dinner. Try these chops, and let me know what you think!
What Do You Need:
- 2lbs Bone In Pork Chop
- 2 tablespoons Minced Garlic
- 1 tablespoons Onion Powder
- 2 tablespoons Brown Sugar
- Sprinkle Cinnamon
- 2 teaspoons Chili Powder
- 1 teaspoon Red Pepper (Cayenne)
- Parsley to Garnish
- 2 tablespoons Apple Cider Vinegar
- 1/4 C Extra Virgin Olive Oil
- 2 tablespoons Water
- 2 Ziploc Quart Size Freezer Bags
- Oven Safe Frying Pan (Cast Iron is best)
To begin: Take your pork chop and whisper sweet nothings to it, after all you’re going to eat it, you should make him feel at home.
In a medium bowl, add the above list of ingredients, whisk until thoroughly combined. (If you don’t like heat you can omit the Chili Powder.) Add in pork chops and flip around in the marinade- like they are swimming in a pool, it is summer after all. Place your chops in the Ziploc bags, pour in the remaining marinade evenly into each bag. Allow to chill in the fridge until you are ready to cook- at minimum 2 hours.
When you are almost ready to cook, preheat oven to 325– roughly 30 minutes prior, and allow the pork chops to hang out in the bags on the counter to come to room temperature. Place your cast iron pan on the stove on medium high heat with one tablespoon of oil, when the oil is shimmering it’s ready to go.
Carefully take each pork chop out of it’s cozy bag and lay it away from you into the pan, wait 2 minutes and flip- the pork chops are now golden brown on one side. Allow the other side to fry for about 1 minute and place into your preheated oven. We want to let the chops cook for 10 minutes total. Pork is cooked through when the internal temp is 140.
After the pork chops have cooked, let them rest- THEY ARE TIRED. If you want a juicy chop you need to let all the juices have time to get ready from all that cooking. Tent them loosely with an aluminum foil blanket at least 5 minutes before eating! If you don’t have kids who will panic when they find green things on their food, garnish with parsley.
These babies will melt in your mouth, they are making a new name for pork chops in my house.
I typically serve these with Roasted Potatoes, and Green Beans. Enjoy!