Slow Baked Pork Chop Pounders
Indulge in the hearty flavors of Slow Baked Pork Chop Pounders, a comforting dish that combines tender, bone-in pork chops with a blend of aromatic herbs and spices. This recipe starts with a golden sear on thick, juicy pork chops before slow-baking them in a savory broth infused with fresh rosemary and garlic. The result? A melt-in-your-mouth texture that’s bursting with smoky paprika and earthy thyme flavors. Perfectly cooked in an oven-safe skillet, these pork chops are drizzled with rich pan juices for the ultimate finishing touch. With just 15 minutes of prep and a low-and-slow bake, this one-pan meal is the epitome of cozy, satisfying comfort food. Perfect for a family dinner or a special occasion, these succulent pork chops will leave everyone at the table reaching for seconds.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1.5 inches thick)
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Low-sodium chicken broth
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary sprigs
- 2 cloves Fresh garlic cloves (minced)
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork chops dry with paper towels and rub them with 1 tablespoon of olive oil.
In a small bowl, mix together garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper.
Coat both sides of the pork chops evenly with the seasoning blend.
Heat a large, oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil.
Sear the pork chops for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, lower heat to medium and add unsalted butter. Stir in minced garlic and cook until fragrant, about 30 seconds.
Pour in the chicken broth and add the rosemary sprigs. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Return the pork chops to the skillet, spooning some of the broth mixture over the top.
Cover the skillet with a lid or tight-fitting aluminum foil and transfer it to the preheated oven.
Bake for 75-90 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and are tender.
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Spoon the pan juices over the pork chops before serving for extra flavor.
Nutrition Facts
Calories |
1662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
