Easy Pork Loin Chops

Easy Pork Loin Chops

Makes dinner for two adults with leftovers for lunch.

Approximate cooking time: 50 minutes

Ingredients

  • 1/2 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • 4 boneless pork loin chops
  • 1 Tbs lard (coconut oil may be used, but be careful it doesn't burn)
  • 1 onion, sliced thin

Instructions

  1. Preheat oven to 425℉.
  2. In a small bowl, mix the salt (optional), pepper, paprika, sage and thyme together.
  3. Sprinkle both sides of each pork chop with the seasoning mixture.
  4. Add lard to a skillet over high heat.
  5. When good and hot, brown both sides of each chop.
  6. Place the browned chops on a large piece of heavy foil and layer with sliced onions.
  7. Close the foil into a tight pouch and place on a baking sheet.
  8. Bake for 30 minutes, or until pork reaches desired temperature.
Photo courtesy: Rupert Ortiz

11 Comments

  1. Clear Lake CrossFit

    I had to cook this about 20 min longer.

  2. elleleigh12

    I chose thin sliced pork loin chops and it was quick and easy

  3. Mamato4kids

    These are awesome!

  4. CarolePinell

    This is our second day on the plan and was quite flabbergasted when my inlaws called to say they were in town. I just went ahead with our dinner plans (the above recipe) and it was a hit! Super easy, super yummy. I did cook the chops about ten minutes longer by accident, but it turned out perfect. Simply wonderful!

  5. Adrianna

    This was amazing! I paired it with the asparagus and mushroom recipe on this website, it tastes amazing with the balsamic vinegar sauce on the asparagus. Definitely will be making this again!

  6. This is a regular at our house. Super easy and very tasty! And you can use the seasoning on just about anything…

  7. jessica.grow

    I skipped the seasoning blend and instead rubbed them with a mix of mustard, fresh garlic, fresh rosemary, tamari, and a tiny bit of honey. Threw all of that into the food processor to make a paste, and smeared it all over the browned pork after I put it into the tin foil pouch.
    I layered cut up onion below the pork, and apples above. (1 small onion, 1 large apple, both cut into rings using the mandoline.)
    This was totally delish. Very moist, and almost no clean up. Hubby loved it too!

  8. I followed this recipe but used venison chops instead! Came out perfect! This is definitely a quick and easy one to repeat!

  9. Hi, I never see Olive Oil being used in your recepeis is that not allowed? Also, why is everything baked and not pan fried in some oil? Thanks

    • JULI – Everything isn’t baked/roasted – we do have some recipes that require sautéing for sure. Olive oil is just not a high heat oil. We prefer to use lard, tallow, or coconut oil for that. Otherwise, in low heat or no heat applications, extra virgin olive oil is great.

  10. Karen M

    This was yummy and very easy to make. Love the simple recipes.

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