Plated’s Herb-Roasted Pork Chop with Roasted Vegetables is what you need to have for dinner tomorrow night. Recipe attached so you can grab the few ingredients you’ll need to knock this meal out of the park.
This was delicious and very easy to make. Prep + cook time maybe hit 30 minutes, the ingredients are very affordable and you can do this without any single purpose equipment or “master chef” skills.
There are only two important adjustments I’m adding to the recipe:
1. Pan sear the pork chops until a probe thermometer measures 145 degrees F at the center of the thickest point. Flip chop from face to face, side to side, every 2-3 minutes. The recipe card only mentions safe temperature in one little blurb and that’s not enough to protect you from making your diners sick.
2. Ignore the butter for step #5. You don’t need it. I skipped it and by doing so spared us about 120 calories of approximately 14g of fat from the meal. It just isn’t needed unless you cook the pork chop into jerky. Don’t do that. See adjustment #1.
Outside of that, use a cast iron skillet if you have one, use any other skillet as a cover to control splatter and bring the pork’s temperature up before it dries out.