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I can remember growing up and having pork chops at least once a week.  I'm not sure if my memory is accurate or not.  With pork chops whether you pan fry or oven bake, the length of time to cook is dependant on their thickness.  Cook a thin pork chop too long and it becomes pork jerky or just plain shoe leather.  I used to pan fry my pork chops all the time because that is what I remembered my mom doing.  It wasn't until my son came along that I started throwing them into the oven so that I didn't have to keep an eagle eye on them. Another thing that I didn't know were the different cuts that pork chops could have.  I just thought it was the one cut with the bone on one side and it kind of curled one way.  Those were the only ones that I remember.  It was a revelation when shopping one day many, many years ago and seeing all the different cuts.  I now mostly buy the sirloin cut.  Not that it is superior in any way but I just like how it bakes up and the big plus for me, my son likes it too.  He doesn't like the white meat curled bone in one that I grew up with and to tell the truth, I prefer this cut too.  It's a win win in my book.
Try this recipe with any cut you like but watch the cooking time.  These chops were almost an inch think so I cooked them for 45 minutes.  A thinner cut, you will need less time.  Make sure to cook pork all the way though and do let it rest when coming out of the oven for at least 3 minutes.  Enjoy!
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Serves: 2-4


Recipe:

2-4 Pork Chops (I used sirloin cut for this recipe)
2-3 medium Yellow Squash
2-3 Leeks
1 cup Baby Carrots
1  TBSP Garlic
2 TBSP Butter
Salt and Pepper to Taste

Preheat Oven to 375 F (190 C)
Salt and Pepper both sides of the chops
Use about 1/2 -1 tsp of diced Garlic per Pork Chop
Place into casserole dish
Top each Pork chop with 1 tsp of diced cold butter

Chop vegetables and place around pork chops
Top with chopped cold butter and rest of garlic
Salt and Pepper to taste

Bake uncovered for 45 minutes until (145 degrees (63 C) minimum) 
The sirloin chops were almost an inch thick and cooked in the 45 minutes.  If thinner, check at the 30 minute mark and check for doneness.
Let meat rest at least 3 minutes after coming out of the oven


Optional:  If you want to make this a complete dinner, add diced potatoes and use a larger casserole dish. You can toss the potatoes and vegetables in olive oil instead of the butter if you so choose and lower the calories.  


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I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.