Bright and flavorful pork chops that also happen to be quick and easy. I like to serve this with a small side salad of arugula dressed with a bit of balsamic, salt, and pepper. This is also excellent grilled.
1poundboneless pork chops1-inch thick, 2 chops, visible fat trimmed if using for PSMF
1cuparugula
1tablespoonbalsamic
salt and pepperto taste
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Instructions
Mix the paprika, monk fruit, salt, garlic powder, onion powder, pepper, and baking soda in a small bowl. Sprinkle over the chops and then refrigerate for at least 6 hours and up to overnight.
Preheat your oven’s broiler (or turn the oven to 500ºF) and position the oven rack in the top third of the oven. Line a rimmed baking sheet with foil and rub with a bit of oil and set aside.
Place the chops onto the prepared baking sheet. Broil the pork about 4 inches from the broiler, flipping half way through.
The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.
While the pork chops rest, toss the arugula with balsamic. Season with a bit of salt and pepper. Divide between two plates and serve beside the chop.