Roasted Pork Chop Recipe
Make Roasted Pork Chop Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Roasting & Finish
Method
Pork & Marinade
Prepare pork
Pat the pork chops dry with paper towels. Trim any excess fat but leave a thin layer for flavor. Let chops sit at room temperature for 15–20 minutes while you prepare the marinade.
Make marinade
In a medium bowl combine olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, apple cider vinegar, brown sugar, kosher salt, and black pepper. Whisk until smooth and emulsified.
Marinate chops
Brush or rub the marinade on both sides of each chop, pressing to adhere. Place chops on a tray or in a shallow dish, cover, and refrigerate for at least 30 minutes or up to 4 hours. If short on time, proceed after the 15–20 minute resting at room temperature.
Roasting & Finish
Preheat oven and prepare vegetables
Preheat oven to 425°F (220°C). Toss the sliced onion, carrot pieces, and halved potatoes with 1 tablespoon olive oil and a pinch (about 1/2 tsp) of salt and pepper in a bowl. Spread vegetables in a single layer in a 9x13-inch roasting pan or rimmed sheet pan leaving space for the chops.
Sear pork chops
Heat a large oven-safe skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil. When oil shimmers, add pork chops, presentation-side down first. Sear without moving for 2–3 minutes until a deep golden crust forms. Flip and sear the other side 1–2 minutes. Remove chops briefly to a plate.
Deglaze and arrange
Reduce heat to medium, add the 2 tablespoons of butter to the skillet and swirl to melt. Add a splash (about 2 tablespoons) of chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Transfer the seared pork chops to the roasting pan on top of the vegetables. Pour remaining chicken broth around (not over) the chops so it settles among the vegetables and keeps the pan moist.
Roast
Roast in the preheated oven until the internal temperature of the pork chops reaches 140–145°F (60–63°C) for slightly pink center, about 12–18 minutes depending on chop thickness (roughly 1 to 1 1/2 inches). Start checking temperature at 10 minutes with an instant-read thermometer inserted into the thickest part without touching bone.
Rest and finish
Remove the roasting pan from the oven. Transfer pork chops to a cutting board and tent loosely with foil. Let rest 5–10 minutes (carryover will raise the temperature to safe serving range). Meanwhile, optionally place the roasting pan over medium-low heat on the stovetop to reduce the pan juices slightly for 2–3 minutes; taste and adjust salt/pepper. Stir in lemon zest for brightness if using.