![]() You can still make this recipe! After searing the pork chops, just transfer them to a baking dish to finish in the oven. What if I don’t have an oven-safe skillet? ![]() As an added bonus, if you choose to make the pan sauce, it will be super flavorful because of all the juices and bits that get left in the pan and incorporated into the sauce. Why oven-safe? Fewer dishes, of course! You’ll pan-sear the chops in the same skillet you bake them in. You may be able to use a 10-inch skillet, but I prefer a 12 inch to give the chops more room (which will develop a better sear and more even baking). A lodge cast iron skillet is an inexpensive alternative and just as effective. I used this Calphalon tri ply 12-inch skillet. Stainless steel and cast iron skillets are both great for this. I recommend using a large oven-safe skillet for this recipe. Here’s how to make this super easy 5-ingredient (besides oil, salt, and pepper), 30 minute recipe! Use an oven-safe skillet And the flavor of the fresh lemon, garlic, oregano, and thyme are the perfect complements to the pork, which is somewhat bland on its own. ![]() Pan-searing the chops before baking creates texture and flavor for a perfectly cooked, tender, juicy pork chop every time. These oven-baked pork chops are quick and easy enough to make for a casual weeknight dinner but delicious enough to serve for a dinner party or special occasion, especially with the pan sauce drizzled on top. They’re a lean, healthy protein, they’re inexpensive, and such a crowd pleaser! I don’t know how I don’t have a pork chops recipe on the blog already, but better late than never! I love how fast and easy pork chops are to make.
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