Makes 2 Chops
- 2 Bone-in Pork Chops, about 3/4 inch thick
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons garlic powder
- 2 tablespoons Montreal Steak Seasoning (I’m really heavy-handed with this.)
- Non-stick cooking spray
- Preheat oven to 400 degrees.
- Trim the chops of excess fat (Truth – I never do this. I like the fat.).
- Lay the chops flat and poke them with a fork all around – flip and repeat.
- Pour 1/2 teaspoon of olive oil on each side of the chops – spread on chops evenly.
- Sprinkle 1/2 teaspoon of garlic powder on each side of the chops.
- Sprinkle 1/2 tablespoon of Montreal Steak Seasoning on each side of the chops.
- Heat a large oven safe grill pan (or whatever kind of oven safe pan you have) over high heat & spray with non-stick cooking spray.
- Lay pork chops down and turn down heat to medium-high heat.
- Cook chops for 4-minutes, then flip. After you have flipped them, immediately put them in the oven and cook for an additional 6-minutes.
- Use an oven mitt to take out the chops. Cut and make sure they are cooked all the way through. If you have a thermometer, they should be at 145 degrees (some people say 160, so if you are comfortable with things a bit more cooked, then go with 160. I’ve always done them at 145 and been fine – and the United States Department of Agriculture says so http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html?_r=0). You might find it ridiculous that I mention the oven mitt, but I can’t tell you how many times I’ve accidentally touched a hot grill pan fresh from the oven without even thinking about it. OUCH!
- Serve with your favorite veggies and viola – dinner is served, easily!