Recipe: Lemony Roast Thick Cut Pork Chop+++
Lemony Roast Thick Cut Pork Chop
Ingredients:
6 Thick Cut Port Chop
Salt and Pepper or Four-Seasons Salt Baked Chicken Seasoning 1 pack
Seasonings:
8 Large quartered Shallots
3/4 cups of drained Caper berries
3 Large quartered Lemons (plenty)
1/4 cup of Olive Oil
Ingredients:
6 Thick Cut Port Chop
Salt and Pepper or Four-Seasons Salt Baked Chicken Seasoning 1 pack
Seasonings:
8 Large quartered Shallots
3/4 cups of drained Caper berries
3 Large quartered Lemons (plenty)
1/4 cup of Olive Oil
1 cup of halved cherry tomatoes (optional)
Sourdough Bread (optional)
Methods:
1. Preheat over at 400F
2. Padded dried the pork chops
3. Season pork chops with generous salt and pepper or Four-Season Salt Baked Chicken seasoning
4. Mix all seasonings together
5. Put seasonings and optional bread onto a baking sheet
6. Put pork chop on top of the seasoning
Note: No need to pan seared the pork chop first because it will make the pork chop chewier.
Sourdough Bread (optional)
Methods:
1. Preheat over at 400F
2. Padded dried the pork chops
3. Season pork chops with generous salt and pepper or Four-Season Salt Baked Chicken seasoning
4. Mix all seasonings together
5. Put seasonings and optional bread onto a baking sheet
6. Put pork chop on top of the seasoning
Note: No need to pan seared the pork chop first because it will make the pork chop chewier.
7. At 45minutes, brush the dripping/sauce into the pork chops for extra golden color and flavor
8. Roast at 400F for another 10 minutes if internal temperature has not reached 145F yet.
Note: Pork chops internal temperature in the thickest part should be approximate 145F for medium rare.
10. Remove tray from oven and let it rest for 3 minutes before serving
Note: I pan-seared the pork chop by mistake. The chops looked great but it was not as tender as I did not pan-seared them. At last 5-minutes, brushing the sauce onto the chops will increase the golden color.
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