These chops are fantastic straight out of the oven, but also work really well served cold. The second time I made these, I did so first thing in the morning, then stored the pork chops in the fridge for the day.
Typically, I use bone-in pork chops because they tend to retain the moisture very well. Truth be told, I was looking for the bone-in version for this recipe, but they were out of them at the store. I was unwillingly thrust into the world of boneless chops. And it turned out brilliantly! Coat the pork chops with a mixture of oregano, thyme, rosemary, paprika and minced cloves, and toss it all with some fresh lemon juice. Let the pork chops rest for 15 minutes while the broiler heats and the flavors soak in. Cook under the broiler for 4 to 5 minutes per side until they are cooked, with a bit of pink in the center (more on that in a second). Take care not to overcook, as the meat tends to dry out quickly.
SHOULD PORK CHOPS BE PINK IN THE MIDDLE?
- Times have changed and it’s no longer recommended that pork be cooked until every iota of flavor is scorched out of it. Hallelujah!
- The USDA and the National Pork Board recommend cooking pork chops to an internal temperature of 145 degrees F, with a 3-minute rest time after cooking.
- At this temperature, the pork chops will be a bit pink in the middle, which means that the pork will be perfectly juicy and flavorful.
These Easy Herb and Lemon Pork Chops will become a regular on your family’s menu. Tender and absolutely delicious! 271 calories and 4 Weight Watchers Freestyle SP
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 Servings
- Calories: 271.2kcal
- 4 5 ounces each boneless pork chops
- 4 garlic cloves minced
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed dried rosemary
- juice of 1/2 lemon
- 2 tablespoons minced flat-leaf parsley
- Trim any fat from the pork chops. Place the pork chops and garlic in a large bowl. In a small bowl, stir together the salt, pepper, paprika, oregano, thyme and parsley. Sprinkle the salt mixture over the pork chops and garlic, and turn to coat.
- Squeeze the lemon juice over the pork chops. Let rest for 15 minutes.
- Preheat the broiler. Line a baking sheet with foil. Lightly coat with cooking spray. Place the pork chops on the baking sheet.
- Broil the pork chops until just cooked through, about 4 to 5 minutes per side.
- Sprinkle the pork chops with parsley. Serve.
Weight Watchers Points: 4 (Freestyle SmartPoints), 7 (Points+)
Serving: 1Pork Chop | Calories: 271.2kcal | Carbohydrates: 2.1g | Protein: 29.3g | Fat: 15.5g | Saturated Fat: 5.3g | Cholesterol: 82.2mg | Sodium: 498.9mg | Fiber: 0.5g | Sugar: 0.2g