Pork chops are my husband’s favorite food. Every time I ask him what he wants for dinner, he answers “pork chops” to which I usually say “no” and he pouts. I used to say no because it was one of those dinners the kids wouldn’t eat. Not anymore!
I almost fell out of my chair when my son (the non-meat eater) ate every last bite on his plate and my daughter (the super-picky carnivore) started gnawing on the bone. Big hit in our house. And super-easy for me!
Bone-in pork chops
Lots of chopped rosemary and sage
Marinate the chops for an hour or so in the garlic, herbs and olive oil. Scrape off the herbs (so they don’t burn) and then sear on both sides in a hot cast-iron skillet until nice and brown.
Transfer skillet to a 400°F oven and cook for 4-6 minutes depending on how thick your chops are. Let them rest a few minutes before serving.
I find the poke test works best with pork when you’re trying to figure out if it’s done or not. All my life I’ve been paranoid about under-done pork, which is probably why I always though pork was always dry and took forever to chew. Not so! When you poke it, it should give a little (instead of feel hard, which means they’re overcooked). If you’re unsure at first, cut into them and take a peek. I won’t tell.