AIP Pork Chops
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
270 kcal
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Course
Main Course
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Cuisine
American
AIP Pork Chops
Description
This recipe for AIP Pork Chops involves patting boneless pork chops dry, seasoning both sides with ground thyme, dried rosemary, and optionally sea salt, then searing them in olive oil over medium heat. Each side is cooked approximately 4 minutes before reducing heat to low and verifying the internal temperature reaches 145°F for safe doneness. Allowing the meat to rest for 5 minutes after cooking ensures juices redistribute, preserving tenderness.
The seasoning combination imparts subtle herbal notes that complement the pork's natural flavor without overpowering it. Cooking time is based on thin-sliced chops; thicker cuts will require longer. The quick sear locks in moisture, and gradual cooking on lower heat finishes the internal cooking to maintain juiciness.
These pork chops can be served simply or alongside various sides. Leftovers should be stored in airtight containers and consumed within three days. When reheating, warming gently in a skillet over low heat prevents drying out. Using bone-in pork chops will increase cooking time, so adjust accordingly for thickness and cut type.
Ingredients
- 2 tbsp olive oil
- 4 pork chops boneless
- ½ tsp thyme ground
- 1 tsp rosemary dried
- pinch salt optional, sea salt
Instructions
- First, add olive oil to a skillet over medium heat.
- While the oil heats, pat pork chops dry with paper towel.
- Rub rhyme, rosemary and sea salt all over both sides of pork chops.
- Once oil is hot, carefully place pork chops in skillet.
- Cook for 4 minutes. Then flip and cook another 4 minutes.
- Reduce heat to low. Check temperature of pork chops with meat thermometer. Once internal temperature reaches 145 degrees Fahrenheit, remove from pan.
- Allow pork to sit for 5 minutes before serving.
Notes
- Thin boneless pork chops require about 4 minutes per side to cook through.
- Pat chops dry before seasoning to achieve better sear and crust.
- Use a meat thermometer to ensure internal temperature reaches 145°F before removing from heat.
- Rest cooked pork chops for 5 minutes to help retain juices and tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat to warm without drying.
- Bone-in pork chops will need longer cooking time than thin boneless chops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 65mg | 3% |
| Potassium | 501mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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