Garlic Herb Pork Chops with Sun Dried Tomatoes
The chops soak up all that herby tomato oil, come out juicy with crispy edges, and make the best sauce for rice or whatever carbs are hanging around.
Quick Tips
If your pork chops are thicker than 1 inch, add a few extra minutes of bake time before broiling and keep an eye on the internal temp.
Use the flavored oil from the pan as a drizzle over rice or roasted veggies instead of tossing it.
If you like extra heat, add a pinch more crushed red pepper flakes over the chops right before serving.
Yield: 2
Garlic Herb Pork Chops with Sun Dried Tomatoes
Prep time: 40 MinCook time: 13 MinTotal time: 53 Min
Ingredients
Instructions
- Preheat oven to 375 degrees.
- Pat pork chops dry with paper towels, then season both sides with garlic salt, thyme, and onion powder.
- Place the seasoned chops in a medium bowl, then pour in the sun-dried tomatoes with their oil.
- Sprinkle basil, oregano, and crushed red pepper flakes over the chops and tomatoes, then toss until the pork is well coated in tomatoes and oil.
- Cover bowl and refrigerate for about 30 minutes to let flavors soak in.
- Transfer the pork chops to a cast-iron skillet in a single layer, leaving the tops mostly uncovered. Spoon the sun-dried tomatoes around the chops, then pour the remaining oil from the bowl over the top.
- Bake for about 10 minutes, then switch the oven to broil and cook for 3 to 4 minutes, until the tomatoes are slightly charred, the tops of the chops are nicely browned, and the internal temperature reaches 145 degrees.
- Remove the skillet from the oven and let the pork rest for 5 minutes. Sprinkle with chopped parsley and serve with white rice to catch all the tomato garlic oil.
