Our no-fail method works just as well with pork chops as it does with Chicken! Pre-seasoned chops are an easy weeknight win, and always go well with roasted peppers and onions.
Ingredients:
2 Lepp’s Pre-Seasoned Pork Chops
1 Red Onion
2-3 Red, Yellow or Orange Peppers
Salt & Pepper
Olive Oil
2-3 Cloves of Garlic
How-To:
- Turn on the oven to 400° & remove Pork Chops to a plate dabbing with paper towel to dry. Season well on both sides with salt and pepper, or better yet, grab pre-seasoned Chops from the Lepp’s Daily Butcher Case. (Season ahead of time if possible)
- Halve, cut the ends then quarter your onion halves. De-stem and de-seed, then chop Peppers into consistent slices ≈1/2” wide. Toss onions and peppers together with 1 TBSP Olive Oil, Salt and pepper in a large bowl, set aside. Smash Garlic Cloves.
- Put a heavy-bottom oven-proof pan (like a cast iron pan) over medium heat and let it sit for a couple minutes until it is completely hot.
- Pour ≈2 Tbsp of Olive Oil into the pan, carefully coat the entire bottom then carefully lay the pork chops into the pan and sear untouched for ≈2-3 min.
- Using tongs, lift and sear all sides (especially any fat cap) for ≈1min each.
- Lay the chops down on the uncooked side and arrange garlic cloves, peppers and onion around chops and carefully place the pan in the oven (centre or top 3rd rack).
- Set a timer for 20 min. Clean up and set the table.
- After 20 min remove the pan and check the Pork (it should read ≈145° or higher).
- Rest the pork chops on a cutting board and toss the veggies in the pan juices.
- Transfer veggies to a platter, slice pork chop and serve on the veggie mix with a sprinkle of flaky salt.