How to Make Juicy Pork Chops – Every Time!
We love pork, and as a protein we can eat it often even during the Elimination phase. We think you are going to love these Juicy Pork Chops with Rhubarb Chutney, which can be made in less than 15 minutes.
They are simply seasoned with salt, pepper and sage and sautéed in Garlic-Infused Oil. I have deliberately left out specific amounts for most of the ingredients as this recipe can function as a teaching recipe – helping you learn how to cook from scratch, using your taste buds.
Choose Thicker Pork Chops
Pork chops get a bad rap; our opinion is that this is because they are usually overcooked. And we all want Juicy Pork Chops!
One problem is that pork chops are often sold in very thin pieces and it is near to impossible to cook these to a tender result. Our suggestion is to choose pork chops that are at least 3/4-inch (2 cm) thick.
Then, when cooking, do not overcook them. If you want to use an instant read thermometer you can check them. They only need to reach 145°F/63°C.
This means you can pull them off the heat a little before then, as they will continue to rise in temperature while they sit.
You should always rest your meat before serving as the juices will redistribute and you will have a better piece of meat.
The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest.
No FODMAP Foods
Learn about more NO FODMAP foods, like Rhubarb in our article No FODMAP Foods, and also be sure to check out our article on Foods With A Trace Of FODMAPs.
Juicy Pork Chops with Spiced Rhubarb Chutney
Make the Spiced Rhubarb Chutney first and then these Juicy Pork Chops with Spiced Rhubarb Chutney will come together in no time!
- 4, center cut pork chops, at least 3/4-inch (2 cm) thick, at room temperature
- Kosher salt
- Freshly ground black pepper
- Dried sage
- Garlic-Infused Oil, made with olive oil, or prepared equivalent such as FODY Garlic-Infused Olive Oil
- 1/2 cup (120 ml) Spiced Rhubarb Chutney
Lay our your pork chops in one flat layer and season with salt, pepper and sage.
Heat a cast-iron pan over medium-high heat and add an even thin layer of Garlic-Infused Oil or FODY Garlic-Infused Olive Oil. Add pork chops, seasoned side down; they should gently sizzle when they hit the pan. Season the second side with more salt, pepper and sage.
Cook the chops for about 3 to 4 minutes or until golden brown and flip over, cooking second side until done to your liking. We like our chops juicy at pull them off the heat when they are just under 145°F/63°C, and then allow for a 3-minute rest, covered lightly with foil. Serve the chops immediately with a serving of Spiced Rhubarb Chutney.
- For recipes such as this, make sure you have everything you need, such as the Spiced Rhubarb Chutney already made and ready to use.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.