Bone-In Pork Chops

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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 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!

One thought on “Bone-In Pork Chops

  1. Pingback: It’s All in the Timing | Simply in the Flavor

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