If you're looking for a dish that's both simple to prepare and bursting with flavor, these Savory Herb-Infused Juicy Pork Chops are just the ticket. With a perfect balance of seared crust and tender, juicy interior, this recipe is your new go-to for weeknight dinners or casual gatherings.
Pork chops are the star of this dish, providing a hearty and satisfying base. Choosing bone-in chops helps keep them juicy and enhances flavor. Olive oil is used for its subtle flavor and high smoke point, perfect for searing. Garlic adds a hint of pungency that complements the sweetness of the meat. Fresh thyme and rosemary bring an aromatic herbaceousness, while salt and black pepper season the chops perfectly. Chicken broth and apple cider vinegar form the backbone of a simple pan sauce, adding moisture and tang. Finally, a touch of unsalted butter enriches the sauce and enhances the overall mouthfeel of the dish.
These pork chops pair beautifully with a side of creamy mashed potatoes or a fresh arugula salad. For a more indulgent meal, consider serving them with a buttery risotto or roasted root vegetables. The tangy sauce complements a wide variety of sides, so feel free to mix and match to your liking.
Start by preheating your oven to 375°F (190°C), which is the perfect temperature for finishing off the pork chops without drying them out. While the oven heats, pat the pork chops dry with paper towels. This is crucial for a good sear, as moisture can cause the meat to steam instead of brown. Season both sides generously with salt and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once it's shimmering, carefully lay the pork chops in the skillet. You'll want to sear them for 3-4 minutes on each side until they're golden brown. This step locks in the juices and creates a delicious crust.
Remove the pork chops and set them aside. In the same skillet, reduce the heat slightly and add the minced garlic, thyme, and rosemary. Stir them for about 30 seconds; you'll know they're ready when the kitchen smells like an herb garden.
Deglaze the skillet with chicken broth and apple cider vinegar, scraping up any browned bits from the bottom. These little bits are packed with flavor, so don't skip this step! Return the pork chops to the skillet, spooning the sauce over them.
Transfer the skillet to your preheated oven. Bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C). This ensures they're cooked through but still juicy. When done, take them out, add a pat of butter to each chop, and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, making each bite succulent.
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