Without a doubt, adding meat to the household menu has been challenging—economically speaking, at least. In fact, according to the U.S. Food and Drug Administration’s (FDA) Economic Research website, on the national average, a good sirloin steak set the home chef back $11.50 a pound in July. During the same month, budget-conscious home cooks who wanted to grill a burger instead spent an average of $5.50 a pound for ground beef – $6.85 a pound for the lean or extra-lean varieties.
But in July, it cost $4.32 a pound to bring home some bone-in pork chops. Pork is obviously the better buy, but preparing pork chops can be tricky—should they be broiled or baked, or pan-fried until their edges curl up like worn-out shoe leather?
There is an alternative, and it elevates a pair of Tuesday dinner pork chops to a haute Saturday date night cuisine.
Here’s how –
Begin by preheating the oven to 375 degrees.
Then start with two bone-in loin pork chops at least one inch thick, and season them with kosher salt and black pepper to taste.
Warm one tablespoon of olive oil in a cast iron or other oven-safe skillet and brown the chops in the hot oil for 4 minutes on each side.
While the chops are browning, melt ½ cup of butter, mince one tablespoon of rosemary—fresh if it’s available – and two garlic cloves, and add them to the melted butter.
After the pork chops have browned, pour the garlic butter over them, place the skillet in the oven and cook the chops for about 10-13 minutes, or until they reach an internal temperature of 145 degrees F.
Serve the pork chops—garlic butter and all – in a deep serving dish.
Pork chops will never be humble fare again.
