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Easy Pork Loin Chops
Servings 4
Total Time: 50 minutes
Cook Time: 50 minutes
Nutrition Information
calories 234
carbohydrate 4g
protein 34g
fat 8g
Ingredients
- 1/2 teaspoon(s) sea salt (optional)
- 1/4 teaspoon(s) black pepper freshly ground
- 1/4 teaspoon(s) paprika
- 1/4 teaspoon(s) sage, dried
- 1/4 teaspoon(s) thyme, dried
- 4 piece(s) pork loin chops (4-6 oz)
- 1 tablespoon(s) coconut oil
- 1 medium onion(s) thinly sliced
Instructions
- Preheat oven to 425 F.
- In a small bowl, mix the salt (optional), pepper, paprika, sage and thyme together.
- Sprinkle both sides of each pork chop with the seasoning mixture.
- Add coconut oil to a skillet over high heat.
- When good and hot, brown both sides of each chop.
- Place the browned chops on a large piece of heavy foil and layer with sliced onions.
- Close the foil into a tight pouch and place on a baking sheet.
- Bake for 30 minutes, or until pork reaches desired temperature.
Photo courtesy: Rupert Ortiz
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I had to cook this about 20 min longer.
I chose thin sliced pork loin chops and it was quick and easy
These are awesome!
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!
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!
This is a regular at our house. Super easy and very tasty! And you can use the seasoning on just about anything…
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!
I followed this recipe but used venison chops instead! Came out perfect! This is definitely a quick and easy one to repeat!
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.
This was yummy and very easy to make. Love the simple recipes.
Very nice. Additional bonus that it smells delicious and filled the house with a really nice aroma while cooking.
I didn’t care for this. Not crazy about pork in the first place. I won’t make again, didn’t like the spice combination.
Great recipe, easy to make! Will make again!
Really wanted to like this, after making an awesome foil pack with chicken breast (a different recipe author). Adding the onions to this foil pack = steamed onions. Would be better to brown chops, remove from pan, saute onions, return chops to pan and finish in oven uncovered.
I’m guessing the recipe was updated as it has “Add lard to a skillet over high heat.” in the instructions, but not in the ingredients list!
Joel J. Thank you. I have fixed the instructions.
Delicious. I didn’t have foil, so I baked in a small Dutch oven and the chops were tender and delicious.