• simplyintheflavor

Bone-In Pork Chops + Summer Tomato & Sweet Onion Salad

Guys. Bone-in pork chops are the easiest thing you will ever make. I'm not kidding. And they are so delicious, and SO tender - if you cook them correctly! Pork should be served at 145-150 degrees (do your own reading on whether Trichinosis is something you should be concerned about - but I've been eating pork at 142 degrees ( yes 142) for years, and I'm just fine). These chops are served with the easiest tomato and onion salad. This meal overall is something you and I would order at a restaurant and feel good about our order choice. So we might as well make it at home for less money - and less of our time!


Yields 4 servings

Active time: 10 minutes

Total time: 10 minutes


Ingredients:

4 bone-in pork chops - about 1 - 1.5 inches thick

Montreal Steak Seasoning

Olive oil

16 oz grape or cherry tomatoes, halved

1 medium sized heirloom tomato, cut into large chunks

1 small sweet onion, thinly sliced (I used my mini-mandoline)

1 tsp garlic powder

1 tsp onion powder

salt + pepper to taste


Instructions:

Preheat oven to 400.


Drizzle olive oil on both sides of each pork chop and rub in well. Don't be afraid to use your hands! Season both sides of each pork chop generously with Montreal Steak Seasoning. Don't be shy.


Set aside until ready to use.


Place tomatoes and onion in a large bowl. Season with salt, pepper, garlic and onion powder. Toss well. Place in fridge until ready to serve.


Heat a large oven-safe pan or cast iron skillet over high heat. Put on your stove-fan, because you're gonna need it. Place chops in pan and set timer for two minutes. DO NOT TOUCH THE CHOPS. Just let them cook for two solid minutes. Turn the heat down to medium -high if it gets smokey and you panic.


Once timer is done, place pan in ove and set timer for 5 minutes. Remove chops after timer goes off and cut into a chop to check for doneness by cutting into one chop close to the bone. If you have a thermometer, use it by place into the thickest part of the chop. If the temp is 145, remove immediately. If not, place in oven for additional two minutes. If you do not have a thermometer, don't fret! Cut into one chop close to the bone. If the meat looks raw, you still have some time on your hands. You want to remove the chops when the meat looks pink. Please feel free to reach out with any questions at all on this! I know how intimidating cooking meat can be!


Once chops are done, plate and serve with your tomato salad.


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