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How to Make Boneless Pork Chops Without Drying Them Out

Updated: Aug 5

Pan-seared Oven Roasted Boneless Pork Chops

According to the National Board of Pork, pork chops are the most popular cut of pork and are packed with the essential amino acids, vitamins, and minerals that your family needs. For example, every 3 oz. serving of pork tenderloin provides 22g of protein. The Institute of Medicine suggests that about 10-35% of your day’s total daily calories should come from protein; and of that protein, they recommend about 20 to 30 grams per meal to help maintain muscle mass and function. There are various types of pork chops that you can choose from. This recipe calls for boneless top loin chops sometimes called "America's Cut". Boneless pork sirloin roast or pork tenderloin are considered a heart-healthy protein choice and also meet the American Heart Association Heart Checkmark.


Pan-seared Oven Roasted Boneless Pork Chops


Ingredients

  • 3 Top Loin Boneless Pork Chops

  • 2 teaspoon of extra virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 4 sprigs of fresh rosemary

  • Roasted Brussel sprouts for serving

Directions

  1. Preheat oven to 400º. Rub pork chops with olive oil and season generously with salt and pepper. Set a cast-iron skillet over medium-high heat on the stovetop to heat up for about 5 minutes.

  2. Add pork chops to skillet and sear 3 minutes, then flip. Add rosemary sprigs to skillet then transfer to oven and continue cooking 6 minutes per ½ inch thickness (this means if your chops are 1 inch thick, you’ll bake them for 12 minutes or until pork reaches an internal temperature of 145° F. After temping meat, let it rest for at least 3 minutes for juices to properly distribute for maximum flavor!

  3. Serve with roasted Brussel sprouts.

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