Daily Meal Kits

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:

1. 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)
2. 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.
3. 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.
4. 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.
5. Using tongs, lift and sear all sides (especially any fat cap) for ≈1min each. 
6. 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).
7. Set a timer for 20 min. Clean up and set the table.
8. After 20 min remove the pan and check the Pork (it should read ≈145° or higher).
9. Rest the pork chops on a cutting board and toss the veggies in the pan juices.
10. Transfer veggies to a platter, slice pork chop and serve on the veggie mix with a sprinkle of flaky salt.