Pan to Oven Baked Pork Chops (45 to 60 minutes)

By á-22515

Ingredients

• 4 fresh, thick pork chops
• Salt and pepper
• 1 large whole head of garlic
• Olive oil
• 1 cup dry white wine (eg. Sauvignon Blanc)
• 1 tablespoon rosemary, chopped fine

Preparation

Step 1

1. Preheat oven 425°F.

2. Lightly salt and pepper chops. Chop rosemary.

3. Pop cloves out of entire head of garlic. Leave peel to protect from burning while roasting with chops. Crush cloves gently with heavy knife. Heat a few tablespoons of olive oil over medium-high heat in oven-proof skillet and toss in garlic. Fry for 3 minutes, then remove to a bowl with a slotted spoon.

4. Brown chops 1minute per side in skillet, then pull them out with a pair of tongs and set aside.

5. Reduce heat to medium and add wine to pan to deglaze.. Simmer until wine reduces in half.

6. Add the chops back to pan, allowing the boney ends to stick up and out of the wine so that they get nice and crispy.

7. Sprinkle cooked garlic and chopped rosemary over chops and put the pan in the oven. Cook chops to internal temperature of 150°F. Takes about 15-20 minutes. Bast chops with pan juices halfway through. Cooking time varies with chop thickness.

8. Remove chops from oven and cover meaty parts with foil, leave crispy ends poking out to avoid getting them soggy. Allow to rest for 10 minutes.

4. Serve each chop topped with a few whole cloves of garlic, mashed potatoes and a salad. Drizzle absolutely everything with the juices from the pan.