Easy Baked Pork Chops
Thick, luscious bone-in pork chops end up perfectly cooked in this easy two-step method that calls for an initial sear in a cast iron skillet, then finishing off in a hot oven. The twist, in this ultimate recipe for pork lovers, is a topping of crispy fried pancetta with fresh thyme and rosemary. Serve this to the hungriest carnivore you know, with a simple
Mixed Greens Salad. Make sure you remember to take the pork chops out of the fridge an hour before you plan to cook them, just to take the chill off.
For more, check out our Pork Chops with Cherry Sauce, Braised Pork Chops and Fennel, and Easy Baked Pork Chops.
- 2 center-cut bone-in pork chops, about 2 inches thick, left at room temperature for 1 hour
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons canola oil
- 8 ounces pancetta, small dice
- 1 tablespoon finely chopped fresh thyme
- 1/2 tablespoon finely chopped fresh rosemary
- 2 cloves garlic, minced
1Heat the oven to 400°F and arrange a rack in the middle. Generously season the pork chops with salt and pepper on all sides.
2Heat the oil in a large cast iron skillet over high heat. When the oil is hot, add the pork chops to the pan. Leave untouched until golden brown around the bottom edge of the meat, about 3 minutes. Turn the pork chops over, using tongs.
3Immediately place the skillet in the oven to finish cooking. Cook until the internal temperature of the chops reaches 145°F at the thickest part, about 5 to 8 minutes, depending on your oven and the thickness of your chops. They should end up cooked medium, still slightly pink in the middle. Take the skillet out of the oven, loosely cover the pork chops with foil, and set aside to rest for 10 minutes before serving.
4Meanwhile, set a large skillet or frying pan over high heat. Add the pancetta and herbs. Reduce the heat to low and continue to cook the pancetta, stirring continuously to break up any large clumps, until all the fat is rendered and the pancetta is crispy. Add the garlic and cook until fragrant, about 1 minute. Season with black pepper (the pancetta will already have enough salt) and set aside.
5Transfer the pork chops to warmed serving plates and spoon the pancetta mixture on top.
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