Prep 8 hrs
Cook 35 mins
I think it's the hours of marinating in olive oil, but something makes these chops incredibly juicy and savory.
- 3 -4 pork chops, thicker the better
- 1 cup olive oil
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1 teaspoon sage
- 1 teaspoon thyme
- 2 cloves garlic, finely chopped
- 2 tablespoons Worcestershire sauce
- combine all ingredients in a large tupperware container and refrigerate for AT LEAST 8 hours, or overnight, if you can wait that long.
- Preheat the oven to 400 degrees.
- Heat a frying pan on high heat, waiting until it sizzles when you drip oil on it.
- Sear each chop for about 30 seconds per side, or long enough to get a nice brown appearance.
- Arrange the browned chops in a large glass casserole dish and pour the olive oil mixture over them.
- There should be enough oil to keep them moist but not drown them completely.
- Bake for about 30 minutes, flipping them at the halfway mark.
- Serve with a nice, light salad and use the olive oil mix for dressing and as a sauce for the chops.
This was very good, I enjoyed the flavor. I also, went ahead and baked them and did not fry them at all. They turned out well, thanks for the recipe.
i loved this new recipe for chops- i used boneless, which tend to dry out, but this recipe kept them moist and delicious. i roasted potatoes and drizzled some of the oil from the pan over them- very good!
I used the marinade, but then cooked my pork chops the way I normally do as I did not have the time to bake them. The flavor was very good.