Seared Pork Chops
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 322.0
- Total Fat: 17.3 g
- Cholesterol: 111.9 mg
- Sodium: 248.6 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 39.0 g
View full nutritional breakdown of Seared Pork Chops calories by ingredient
Introduction
Customize this recipe with your favorite spices. Customize this recipe with your favorite spices.Number of Servings: 1
Ingredients
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2 pork chops, about 3 oz. each (not including bone)
Olive oil
Salt
Pepper
Spices of your choice
Directions
1. Preheat your oven to 450° F.
2. Heat a cast iron skillet or other heavy, ovenproof pan over medium-high heat. Lubricate your pork chops with the oil all over. Season with salt, pepper, and your favorite spices. Some good ones to try: cumin, coriander seed, garlic powder, cayenne pepper, and chipotle pepper powder.
3. Sear the chops on each side in the pan until golden, about 2 – 3 minutes per side. Then, put the skillet in the oven until the chops are cooked through.
4. Allow to rest for 5 – 10 minutes before serving.
Serves 2.
2. Heat a cast iron skillet or other heavy, ovenproof pan over medium-high heat. Lubricate your pork chops with the oil all over. Season with salt, pepper, and your favorite spices. Some good ones to try: cumin, coriander seed, garlic powder, cayenne pepper, and chipotle pepper powder.
3. Sear the chops on each side in the pan until golden, about 2 – 3 minutes per side. Then, put the skillet in the oven until the chops are cooked through.
4. Allow to rest for 5 – 10 minutes before serving.
Serves 2.
Member Ratings For This Recipe
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MCIONI
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DEEGRAM
I made these for my husband and I and we both loved them. They melted in our mouths!! The only seasoning I used was a little bit of sea salt and a sprinkle of onion powder because he isn't much for spices and still they were delicious. I'm making them again tonight. Thank you for sharing! - 11/17/08
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UBBRAT
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SANNESRM
I used boneless pork chops, about 1/2 inch thick and black pepper and Montreal steak seasoning for the spices. After searing both sides in an iron skillet, I baked them in oven for 7 minutes. I made a wine sauce by deglazing the pan with a little wine, smart balance, and fat-free half and half. Yum! - 1/12/10
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JWFIFIELD