I love pork. When chicken gets old or I just need a little extra fat in my diet, I make the switch. Even though pork chops in particular can be high in fat, in my opinion it is worth it. Variety and flavor helps you stay on track.
Baked & Broiled Pork Chops
Simple, delicious pork chops. It doesn’t get any easier (or cheaper!) than this.
- 4 Chops Center-cut Pork Loin (bone-in)
- 2 tbsp Olive OIl (extra virgin)
- 1 Pinch Sea Salt & Cracked Pepper (to taste)
79g Protein, 0 Carbs, 36g Fat
NOTE: These macros can be highly variable depending on the quality and type of cut purchased.
You’ll need a heavy-duty frying pan or cast-iron griddle that you can put in the oven. Put the oven-safe pan (or griddle) in the oven and pre-heat to 425 degrees. While the oven pre-heats, prepare the raw pork chops by lathering then with olive oil, sea salt, and pepper. I prefer to do this by hand, but you can also use a cooking brush to spread the olive oil.
When the oven reaches temperature, carefully remove the pan with a glove and place the pork chops in the hot pan. Try to place them so they do not overlap. They will immediately begin to cook and caramelize. Place the pan back in the oven for 15 minutes.
After 15 minutes, turn on the over broiler to high. Carefully remove the hot pan and flip the pork chops. Place the pan back in the oven for 5 minutes.
After 5 minutes, carefully remove the pan from the oven and place the pork chops on a plate to cool.