Ingredients
- 4 bone-in pork chops, about 1-inch thick
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
If you’re out of oregano or thyme, feel free to substitute with Italian seasoning or fresh herbs from your garden. Cooking is about flexibility and making do with what you have, a lesson I often learned from my resourceful grandmother.
Instructions
- Preheat your oven to 375°F (190°C), setting the stage for a perfectly baked finish.
- In a small bowl, combine the minced garlic, grated parmesan, oregano, thyme, salt, and pepper. Mix well until it forms a crumbly mixture.
- Pat the pork chops dry with paper towels, a step my abuela always insisted on for better flavor absorption.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear for about 3 minutes on each side until golden brown.
- Remove the skillet from heat and sprinkle the garlic-parmesan mixture generously over the pork chops.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remember, patience is key, much like waiting for my abuela’s tortillas to cook just right.
- Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.
- Garnish with fresh parsley if desired, adding a touch of freshness and color just like the vibrant dishes of my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International