Easy Boneless Pork Chop With An Amazing Flavour Recipes

BONELESS PORK CHOP RECIPE

Steps:

• Remove the pork chops from the fridge 20 minutes ahead of time. (This helps them to reach room temperature for even cooking.)
• Pat dry with paper towels to remove excess moisture. Set aside.
• In a small bowl, mix garlic powder, paprika, salt and black pepper. (If your pork chops is brined, you can omit the salt.)
• Rub the chops on all sides with 1 tablespoon olive oil. Then rub in the seasoning mixture evenly on all sides.
• Place a large cast iron pan on medium-high heat. When hot, add the remaining 1 tablespoon oil and swirl the pan to coat.
• Add the pork chops and fry until the internal temperature reaches 140°F / 60°C**, flipping every minute to prevent overheating.
• Cooking time will be about 6-7 minutes in total (about 3-4 minutes PER SIDE) for 1-inch chops 1-inch chops*** (see notes for other thicknesses). Add optional thyme to the pan halfway through.
• Remove from heat and transfer the pork chops to a plate. Cover with foil or a plate and let rest for 3-5 minutes to let the juices redistribute through the meat.
• Garnish with optional minced parsley before serving.

EASY BONELESS PORK CHOP WITH AN AMAZING FLAVOUR.

Steps:

• First you need to make the spread/coating, as this is where all the flavours will come from. Start by mixing the butter, apple sauce and oil together.
• Finely chop the rosemary and sage if using fresh herbs. Add to the mixture.
• Crush the garlic clove. Add to the mixture.
• Season the spread with salt and pepper.
• The coating needs to be of quite a stiff consistency so you can coat the meat well, the instructions here should make it well but if it is not quite stiff enough, blend a little more butter into it.
• Take the pork and score the meat with lines all over.
• Place each chop on its own piece of foil - enough so it can be wrapped tightly when ready.
• Smear the coating all over the meat, massaging it in, generously.
• Wrap in foil tightly and place in the oven on gas mark 4/170C for 30 minutes.
• Remove from the oven and allow time for foil to cool slightly, open up the parcels and place 2 wedges of the chopped bramley apple on each piece of meat.
• If the meat is looking a little dry then add more spread/covering. Wrap again and return to the oven. I usually allow an extra 30 minutes but be sure to check the meat through the whole duration to prevent burning or over cooking.
• Serve when ready with your favourite side dish - honey roasted parsnips and roast potatoes are my favourite.