Roast Pork Chops

Ingredients

• 2 pork chops (bone-in, about 250–300 g each, 2–3 cm thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fennel seeds, crushed (optional)
• 1/2 tsp smoked paprika (optional)
• 2 sprigs fresh rosemary
• 2 cloves garlic, whole and lightly crushed
• 1 tbsp butter

For serving:

• Crispy roast potatoes or mashed potatoes
• Roasted broccoli or a simple salad
• Apple sauce (optional but classic)
• Mustard (Dijon or whole grain)

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Instructions

1. Prep

1. Take the pork chops out of the fridge 20–30 minutes before cooking.
2. Pat dry with paper towels.
3. Season generously on both sides with salt, pepper, fennel seeds (if using), and smoked paprika (if using).
4. Rub with 1 tbsp olive oil.

2. Sear

1. Preheat oven to 200°C (400°F).
2. Heat an oven-safe skillet (cast iron is ideal) over high heat until smoking.
3. Lay the pork chops in the pan.
4. Sear for 2–3 minutes per side until deep golden brown.
5. You want a good crust — don’t move them around.

3. Add flavor and roast

1. Reduce heat to medium.
2. Add 1 tbsp butter, the garlic cloves, and rosemary sprigs to the pan.
3. Spoon the foaming butter over the chops for 30 seconds.
4. Transfer the entire skillet to the oven.
5. Roast for 8–12 minutes depending on thickness.

4. Check doneness

1. The pork is done when the internal temperature reaches 63°C (145°F).
2. If you don’t have a thermometer, cut into the thickest part — it should be slightly pink and juicy, not raw. A little pink is fine and keeps it moist.
3. If it needs more time, return to the oven for 2–3 more minutes.

5. Rest

1. Remove from the oven and transfer the chops to a plate.
2. Rest for 5 minutes under loose foil.
3. The juices redistribute and the pork finishes cooking from residual heat.

6. Serve

1. Plate the pork chops.
2. Spoon any resting juices over the top.
3. Serve with roast potatoes, roasted broccoli, apple sauce, and mustard.

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Tips

• Bone-in is better. The bone adds flavor and helps the chop stay juicy. Boneless works too but dries out faster.
• Don’t overcook pork. The old “cook until well done” advice made a generation of dry pork chops. Slightly pink and juicy is safe and delicious.
• Room temperature matters. Cold chops straight from the fridge cook unevenly — overdone outside, raw inside.
• The sear-then-roast method gives the best of both worlds — a golden crust from the pan and even cooking from the oven.

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Variations

Variation	Change	Notes
With apples	Add 1 apple, sliced, to the pan before roasting	Classic pork and apple pairing
Honey mustard	Brush with 1 tbsp honey mixed with 1 tbsp Dijon mustard before searing	Sweet and tangy glaze
With cider	After searing, deglaze with 1/2 cup apple cider, then roast	Pan sauce included
Grilled	Sear on a hot grill instead of pan, finish on indirect heat	Summer BBQ style

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Result

Thick, golden-crusted pork chops with juicy, slightly pink centers and a hint of fennel and rosemary — basted in garlic butter and roasted to perfection. Hearty, satisfying, and easier than you think.