These are the best and most succulent pork chops I’ve ever tasted. I have tried pork chops numerous times, made by me or others, and I’ve found them almost always too dry. With this easy recipe your pork chops will never be dry again.
prep time 5 min cook time 5 min + 25-30 min in the oven
ingreients for 3-4
- 4 thick pork chops
- flour to coat the chops
- knob of butter
- lug of extra virgin olive oil
- 1 garlic clove, minced
- 1 sprig of fresh rosemary (or dry), needles chopped
- half a glass of white wine
- salt and pepper
1. Preheat the oven to 180C.
2. Pat dry the pork chops, rub salt and pepper on them and let rest for 15min.
2. Heat a large pan, preferably one that goes also in the oven, add a knob of butter and a few Tbsp of oil. When hot add garlic and rosemary and flour coated pork chops. My pan wasn’t big enough to hold them all without crowding the pan, so I seared them two at a time.
3. Cook 2 minutes on both sides, add the wine and baste the chops with the wine and oil mixture. Remove from the pan to an oven proof pan. My cooking pan does not go in the oven. Repeat with the remaining 2 chops and then place them also in the oven pan pouring all the liquid on top.
4. Cover the pan with aluminium foil and bake for 25-30 minutes.
5. Serve hot with oven potatoes or a salad.