Here’s a simple and delicious meat chop recipe that works for pork, beef, or even lamb chops:
Ingredients (serves 2–4)
- 4 chops (pork, beef, or lamb), about 1 inch thick
- 2–3 tablespoons olive oil or vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (thyme, rosemary, or oregano)
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup stock or wine for pan sauce
Instructions
1. Prepare the meat
- Pat the chops dry with a paper towel.
- Season both sides generously with salt, pepper, and herbs.
2. Sear the chops
- Heat oil in a skillet over medium-high heat.
- Add the chops and sear 3–4 minutes per side until golden brown.
3. Cook through
- Reduce heat to medium. Cover and cook another 5–10 minutes, depending on thickness, until the internal temperature reaches:
- Pork: 145°F (63°C)
- Beef: desired doneness
- Remove chops and let rest for 5 minutes.
4. Optional pan sauce
- In the same skillet, sauté garlic briefly.
- Deglaze with stock or wine, scraping up browned bits.
- Simmer until slightly thickened and pour over chops.
5. Serve
- Best with mashed potatoes, roasted vegetables, or rice.
Tips
- For extra flavor, marinate the chops in olive oil, garlic, and herbs for 30 minutes before cooking.
- Avoid overcooking to keep meat juicy.
- If you prefer, you can bake the chops after searing: 400°F (200°C) for 10–15 minutes.
I can also give a crispy breaded version (like schnitzel) that’s crunchy and golden if you want a twist.
