Pork Chops [The Sizzle Bite Remix]

Juicy, perfectly seasoned pork chops with a golden crust that seals in all the flavor. This is protein perfection that makes dinner feel special and satisfying.

Makes

Serves 4

Total Time

30 min (17 min prep)

Ingredients

Main Ingredients:
4 bone-in pork chops, 1-inch (2.5cm) thick (2-2.5 lbs/900g-1.1kg, pasture-raised preferred)
2 tbsp (30ml) avocado oil
2 tbsp (28g) grass-fed butter
2 tbsp (30ml) fresh lemon juice

Seasoning Blend:
2 tsp (12g) sea salt
1 tsp (2g) black pepper
1 tsp (3g) garlic powder
1 tsp (1g) dried sage
1/2 tsp (0.5g) dried thyme

Make it Good For The Gut (Optional)

Marinate pork chops in plain Greek yogurt or kefir for 2-4 hours before seasoning for extra tenderness and probiotics. Add 1 tablespoon apple cider vinegar with the mother to the lemon juice for digestive enzymes. Include 1 teaspoon fresh grated ginger in the seasoning blend for anti-inflammatory benefits and digestive support. Use fermented garlic if available for additional gut-friendly bacteria.

Remix Options

Protein Swaps: Use bone-in chicken thighs (same cooking time) or thick-cut lamb chops (reduce oven time to 4-6 minutes). Herb Variations: Try Italian blend (rosemary, oregano, basil), Moroccan spices (cumin, coriander, cinnamon), or Asian-inspired (five-spice, ginger, sesame oil). Cooking Methods: Grill over medium heat 4-5 minutes per side, then move to cooler side for 6-8 minutes, or air fry at 400F (204C) for 12-15 minutes total. Stuffed Version: Cut pocket in chop and stuff with apple-sage stuffing or spinach-feta mixture. Pan Sauce: Deglaze pan with white wine, add cream and Dijon mustard for rich sauce. Brined Option: Brine in salt water (4 hours) for extra juiciness and flavor penetration.

Good To Know

Thickness Matters: 1-inch thick chops are ideal – thinner cuts overcook quickly while thicker cuts cook unevenly. Request specific thickness from butcher for consistent results. Temperature Guide: Pork is safe at 145F (63C) and will be slightly pink – this ensures juiciness versus the old 160F standard that creates dry meat. Searing Science: High heat creates Maillard reaction for golden crust and locks in juices – don’t move chops during initial sear for best browning. Resting Rules: 5-minute rest redistributes juices throughout meat for maximum tenderness and prevents juice loss when cutting. Pan Selection: Heavy oven-safe skillet (cast iron ideal) maintains consistent heat and transfers seamlessly from stovetop to oven. Storage Tips: Cooked pork chops keep refrigerated 3-4 days and reheat well in 350F (177C) oven covered with foil. Make-Ahead: Season chops morning of cooking and refrigerate – bring to room temperature 30 minutes before cooking for even results.

steps

Prep:

Remove pork chops from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400F (204C).

Season:

In small bowl, combine salt, pepper, garlic powder, sage, and thyme. Mix well to create uniform seasoning blend.

Dry:

Pat pork chops completely dry with paper towels, then season generously on both sides with spice mixture, pressing gently to adhere.

Heat:

Heat avocado oil in large oven-safe skillet over medium-high heat until oil shimmers but doesn’t smoke.

Sear:

Place pork chops in hot skillet without overcrowding. Sear 3-4 minutes per side until deep golden brown crust forms.

Baste:

Add grass-fed butter to pan and tilt to baste pork chops with melted butter for extra richness and flavor.

Bake:

Transfer skillet to preheated oven and bake 6-8 minutes until internal temperature reaches 145F (63C) on instant-read thermometer.

Rest:

Transfer to cutting board and let rest 5 minutes, then drizzle with fresh lemon juice before serving to brighten flavors.