This flavor-packed recipe will make you feel like you’ve stumbled into a gem of a local restaurant where they really know how to treat food. It’s the perfect switch up from your standard pork chop! ~Kathy
- ¼ c. olive oil
- 2 T. butter
- 4 cloves garlic, pressed or finely minced
- 1/8 tsp. red pepper flakes (more or less based on preference)
- 1 generous T. smoked paprika
- ½ tsp. dried oregano (or 1 teaspoon chopped fresh)
- ¼ tsp. onion powder
- ½ tsp. salt
- Black pepper
- 6 – 8 boneless pork chops, about 1” thick
Preheat oven to 425˚F.
In a small skillet heat oil and butter over medium heat. Add remaining ingredients except pork chops; heat for a few minutes until fragrant. Do not let garlic brown.
Spray a 9×13 baking dish with non-stick spray. Place pork chops in dish. Pour part of the heated mixture over chops. Turn to coat. Top pork chops with remaining oil mixture, making sure that some of the garlic and spices are on top of each pork chop. Sprinkle lightly with additional salt and pepper.
Place in preheated oven. Bake for 10 minutes. Baste with oil mixture from pan using a spoon. Reduce heat to 400˚F and bake an additional 15 – 20 minutes, basting one more time during the remaining cooking time, until cooked through (depending on thickness/size of your pork chops).
Whole cuts of pork should be heated to an internal temp of 145 plus a 3 minutes rest period before cutting. You always want to let whole cuts of meet rest anyway to seal in the moisture.
Instructions Notes It’s always important to let whole cuts of meat rest not only for food safety, but also so that you don’t lose all of its moisture; cutting into it too early can cause dryness.
It’s always important to let whole cuts of meat rest not only for food safety, but also so that you don’t lose all of its moisture; cutting into it too early can cause dryness.