Week Night Pork ChopCourse: DinnerCuisine: AmericanDifficulty: Easy
I love this recipe from Melissa Clark but I made it a lot simpler and doubled it so it can serve 4 people. This is one of the best pork chop recipes. I bought thin bone in chops and then then mixed all the ingredients together and with my hands in gloves, pulverized all the ingredients into a paste and rubbed it all over the chops. I placed them in the refrigerator in a ziplock bag and let them marinate for a couple hours but you could do overnight. I then just roasted them on a sheet pan with green beans. Easy, flavorful and tender plus the chops were juicy. A placed foil over the baking sheet and parchment on top and there was no clean up. Easy peasy!!!
4 thin cut center bone in pork chops
1 teaspoon kosher salt
Zest of 1 lemon
3 garlic gloves, thinly sliced
2 Tablespoons chopped fresh rosemary
Pinch of Aleppo pepper
1/2 teaspoon fennel seeds, toasted and lightly crush
2 Tablespoons olive oil
- Preheat oven to 400. Line a baking sheet with parchment or foil. Set aside.
- Place the salt, zest, garlic, chopped rosemary, Aleppo pepper, fennel seeds and olive oil and mix well.
- Place the chops in a bag and massage the marinade into the meat. Close bag and let chops sit for several hours.
- When ready to cook, remove chops and add them to the prepared pan. Roast until cooked through about 25-30 minutes.