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Baked Pork Chops with Thyme and Sage

Submitted by Murphy1844 at 2011-04-20 04:32:37 EDT
Rating: 1.26 on 44 ratings (44 reviews) (Review this item) (V)

This post is about how to cook the most delicious baked pork chops with thyme and sage. You can use rosemary if you like, but go careful... rosemary is a sturdy and strong herb, with sturdy and strong flavors.

First thing: Go shopping.

Buy thick cut bone-in pork with fat on the rim. Bone-in pork keeps more moisture in the meat, and pork is notorious for drying out. Pussies buy thin cut, boneless pork with trimmed fat because they're lazy fucking pussies who know nothing about cooking. Next buy fresh garlic (one bulb will do), and fresh herbs-- thyme and sage. Buy whatever you need for a side, but my personal favorite is Yukon Gold mashed potatoes with butter and hot milk.

Next thing: Get ready.

Preheat your oven to 400 degrees F. In a thick baking dish, add some olive oil, a bit of salt and pepper, and smear a crushed garlic clove all around the bottom of the pan. You can leave the garlic clove in, paper and all, just set it off to the side. For the pork, season BOTH SIDES with salt and pepper, then carefully place the pork in your baking dish. Top with one clove of crushed garlic per chop and some snipped thyme and a half leaf or so of chopped sage. Drizzle the pork with olive oil and wait for your oven to get hot.

Almost ready: Put the baking dish in the oven and bake for about 10 minutes, or until your entire house or apartment smells like garlic. Turn the oven down to about 300-350 or so for the last bit of baking, ten more minutes. The total cooking time is around 20 minutes.

Now it's ready: Remove baking dish from oven, grab a spoon and pour all the delicious pan juice over the chops, let rest for about five minutes so the juice stays in the chop and not on your plate, and fucking serve.

Baked Pork with Thyme and Sage, DONE!

Enjoy,

Murphy

image source: http://www.flickr.com/photos/tackle_me_2/4400814248/

pork.jpg
pork.jpg


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Submitted by lostinwonderland at 2011-04-25 09:41:16 EDT (#)
Rating: 0

I wish I had more time to cook. That does sound and look amazing!

Submitted by whiskey_jack at 2011-04-25 06:44:53 EDT (#)
Rating: 0

Yargh this is why I curse all my customers, the misconceptions most people have on cooking is just amazing. You'd think if you do something 3 times a day, every day you'd have a clue on it. Don't use olive oil to cook with period. use canola or peanut oil( the protein people with nut allergies is not found in the oil so its safe for people with nut allergies) they have high smoke points and a nice neutral taste so it doesn't effect the cooking process, while aiding it along. Btw I do this cooking thing for a living.
And you should always season meat before cooking. Salting raw meat draws out moisture HOURS later, however before you cook it's good to season meat(before you apply any oil as the oil will otherwise create a barrier between the meat and seasoning). Plus a bit of the meat's natural juices coming out in the cooking process is inevitable, and desirable as it helps baste the meat. Moisture IS going to leave that meat, so learn how to best use what's leaving.





















Submitted by paxilliona at 2011-04-23 15:00:31 EDT (#)
Rating: 2


Submitted by loki at 2011-04-22 16:40:29 EDT (#)
Rating: 2

I grow my own herbs.
some of them are the cooking kind

Submitted by skrapmetal at 2011-04-22 06:08:45 EDT (#)
Rating: 2

Merlina - try this. You might be surprised. Works on other meats as well, but works best on very lean cuts (pork chops/loin, chicken breast, bison steaks).

http://whatscookingamerica.net/Pork/BriningPork.htm

Submitted by Merlina at 2011-04-22 04:30:18 EDT (#)
Rating: 2

sounds nice.

but

you shouldn't EVER salt meat before cooking. You can seal the meat in a hot pan and then season but it you put salt on raw meat - it extracts the liquid from it.

Submitted by RoadSong at 2011-04-21 21:34:47 EDT (#)
Rating: 2

Martha, is that you...?

Submitted by misterindifferent at 2011-04-21 15:36:42 EDT (#)
Rating: 0

woweee...someone cooked some dinner. It be kerazy up in hur.

Submitted by skrapmetal at 2011-04-21 13:54:28 EDT (#)
Rating: 2

Submitted by Psygns_of_the_Tymes (user info) at 2011-04-21 11:45:19 EDT (#)
Ranking: 0

mmmmmmm extra virgins.
-----
Terrorist.

Submitted by Sage at 2011-04-21 12:33:00 EDT (#)
Rating: 2

Submitted by Psygns_of_the_Tymes (user info) at 2011-04-20 16:38:47 EDT (#)
Ranking: 0

WHAAAAT!!!! You dont have ovens with grills in... what kind of third world hole do you live in?!?!?!
**********************
Your attempt at "snarky" is humorous to me.

Here in 'Merica we call those grills you're referring to "oven racks".

Submitted by Sage at 2011-04-21 12:32:02 EDT (#)
Rating: 2

Submitted by skrapmetal (user info) at 2011-04-20 12:51:15 EDT (#)
Ranking: 2

Submitted by sage104 (user info) at 2011-04-20 12:06:26 EDT (#)
Ranking: 2
...
Skrap, I live on the 3rd floor of my apt complex and have a balcony. I don't think the complex allows grills, and even if they did, I wouldn't know how to use one. Grilling is man's work.
-----
http://www.amazon.co.uk/George-Foreman-Outdoor-Barbeque-Temperature/dp/B0015S312U

Your apartment complex will very likely let you use this on your balcony since it's electric. I had one before the Cool New Florida House was finished, used it on the balcony of the apartment we were living in. Works great on salmon too. Comes with a recipe book including grill times.
****************************
Sweet!! I may just have to get that one.

Submitted by Psygns_of_the_Tymes at 2011-04-21 11:45:19 EDT (#)
Rating: 0

mmmmmmm extra virgins.

Submitted by Cakes at 2011-04-21 11:42:47 EDT (#)
Rating: 2

Use virgin, not extra virgin olive oil for this type pan/baking: extra virgin isn't for this type dish and tends to burn very quickly.

Submitted by skrapmetal at 2011-04-21 10:20:46 EDT (#)
Rating: 2

You can tell he's not me by the stock photo and the severe lack of grill in the recipe.

Submitted by orphelia at 2011-04-21 09:43:08 EDT (#)
Rating: 0

so.. You are skrap?

Submitted by S.I. Co. at 2011-04-21 08:49:53 EDT (#)
Rating: -2

I'm sure I coulda gone to Martha Stewart for this shit.

Submitted by cheerios at 2011-04-20 22:53:15 EDT (#)
Rating: 0


Submitted by whiskey_jack at 2011-04-20 20:23:25 EDT (#)
Rating: 0

Submitted by Murphy1844 (user info) at 2011-04-20 12:10:02 EDT (#)
Ranking: 0

Whiskey: I agree, and I think most people overcook their chops. I personally don't like pork chops at anything less than medium well temp. and that's why I suggest lowering the oven for the last half of the cooking. Next time, I'll try searing them though-- color equals flavor for sure.

Thanks for the tip.
*****************
Searing will carmelize the chop some which does add some flavour(the idea that it locks in juices is a myth) and mainly its a texture thing. We`re used to eating different textures in food and if you just bake it`s the same texture through out, but searing gives you something a little different.

Submitted by willartstorg at 2011-04-20 19:54:02 EDT (#)
Rating: 2

Submitted by skrapmetal (user info) at 2011-04-20 12:25:11 EDT (#)
Ranking: 2

Highly recommended, Murphy. We grow chives, oregano, sage, thyme, basil, marjoram, rosemary, lemons and several spice peppers. Noting like fresh ingredients.
============
Ah, life in Florida...

Submitted by YourNameHere at 2011-04-20 19:47:49 EDT (#)
Rating: 2

Submitted by FALLEN at 2011-04-20 19:23:26 EDT (#)
Rating: 2

i love to sit outside and drink beer and grill but 90% i'd over cook.
the thermometer aint for shit, it would be 110, 110, 112, then holyfuck 167
in the oven havent ruined one yet

Submitted by Murphy1844 at 2011-04-20 19:04:38 EDT (#)
Rating: 0

Fallen: I use that trick to cook steaks higher than medium-rare. Get a nice hot pan with some olive oil, sear the fuck out of both sides of the meat (not to "seal in juices," but to add flavor), then pop in a hot oven until it's cooked to your liking.

I use fresh herbs when I can, but by fresh I mean bought at the supermarket. I'd love to have an herb garden and be able to just walk outside and pluck whatever herb I need.

Submitted by Psygns_of_the_Tymes at 2011-04-20 16:38:47 EDT (#)
Rating: 0

WHAAAAT!!!! You dont have ovens with grills in... what kind of third world hole do you live in?!?!?!

Submitted by monkeyswithguns at 2011-04-20 14:26:52 EDT (#)
Rating: 2

Submitted by skrapmetal at 2011-04-20 12:51:15 EDT (#)
Rating: 2

Submitted by sage104 (user info) at 2011-04-20 12:06:26 EDT (#)
Ranking: 2
...
Skrap, I live on the 3rd floor of my apt complex and have a balcony. I don't think the complex allows grills, and even if they did, I wouldn't know how to use one. Grilling is man's work.
-----
http://www.amazon.co.uk/George-Foreman-Outdoor-Barbeque-Temperature/dp/B0015S312U

Your apartment complex will very likely let you use this on your balcony since it's electric. I had one before the Cool New Florida House was finished, used it on the balcony of the apartment we were living in. Works great on salmon too. Comes with a recipe book including grill times.

Submitted by FALLEN at 2011-04-20 12:32:57 EDT (#)
Rating: 2

only recently have I started finishing steaks in the oven.
sear both sides on a cast iron pan then in the oven till done.
consistent cooking
am I like years late to the party on this?
all those poor over cooked cows

Submitted by skrapmetal at 2011-04-20 12:25:11 EDT (#)
Rating: 2

Highly recommended, Murphy. We grow chives, oregano, sage, thyme, basil, marjoram, rosemary, lemons and several spice peppers. Noting like fresh ingredients.

Submitted by Murphy1844 at 2011-04-20 12:11:16 EDT (#)
Rating: 0

Skrap: Not yet, but I plan to shortly.

Submitted by Murphy1844 at 2011-04-20 12:10:02 EDT (#)
Rating: 0

Whiskey: I agree, and I think most people overcook their chops. I personally don't like pork chops at anything less than medium well temp. and that's why I suggest lowering the oven for the last half of the cooking. Next time, I'll try searing them though-- color equals flavor for sure.

Thanks for the tip.

Submitted by Sage at 2011-04-20 12:06:26 EDT (#)
Rating: 2

Submitted by Psygns_of_the_Tymes (user info) at 2011-04-20 11:54:10 EDT (#)
Ranking: 0

DOESN'T YOUR OVEN HAVE A GRILL IN IT?
Submitted by skrapmetal (user info) at 2011-04-20 11:40:27 EDT (#)
Ranking: 2

Sage, you must get a grill. Oven for baking and roasting, grill for everything else.
********************
Psygns, no, I've never heard of an oven that does have a grill in it. My parents have two 8-burner stove tops at their house and 4 of one of them have been converted to a Jenn-Air grill, which is nice.

Skrap, I live on the 3rd floor of my apt complex and have a balcony. I don't think the complex allows grills, and even if they did, I wouldn't know how to use one. Grilling is man's work.

Submitted by Psygns_of_the_Tymes at 2011-04-20 11:54:10 EDT (#)
Rating: 0

DOESN'T YOUR OVEN HAVE A GRILL IN IT?

Submitted by skrapmetal at 2011-04-20 11:40:27 EDT (#)
Rating: 2

Sage, you must get a grill. Oven for baking and roasting, grill for everything else.

Submitted by Sage at 2011-04-20 11:14:14 EDT (#)
Rating: 2

And before anyone says anything, I don't own a grill, so baked salmon will just have to do.

Submitted by Sage at 2011-04-20 11:13:38 EDT (#)
Rating: 2

I always use Cavender's seasoning for pork chops.

I made poor man's surf & turf (salmon and shicken) last night. I put them both in the oven at the same time, despite my better judgment. The salmon was way overcooked, I didn't cover it like I usually do.

This was my first (failed) attempt at getting my boyfriend to enjoy salmon. Oh well, I'm not giving up...I'll try again next week!

Submitted by X54 at 2011-04-20 11:07:39 EDT (#)
Rating: 2

Holy shit that picture is making me hungry.

Submitted by whiskey_jack at 2011-04-20 08:40:48 EDT (#)
Rating: 0

not to shabby. you could sear the chops in a hot pan and once you flip throw the whole thing in the oven. And 20 minutes is way to long! Pork has a lot of myths around it and one is that you have to cook it like you`re trying to kill the pig all over again. Pork should be cooked to medium if even slightly under. If you`re dubious about the garlic with searing you can rub the chop with a clove of garlic right after you take it out of the over(a great trick for steaks too)

Submitted by skrapmetal at 2011-04-20 06:26:55 EDT (#)
Rating: 2

Do ya grow your own herbs?

Submitted by Murphy1844 at 2011-04-20 06:15:52 EDT (#)
Rating: 0

Oh I have. I'll go light next time.

Submitted by skrapmetal at 2011-04-20 06:04:22 EDT (#)
Rating: 2

Tasty. Grow a set and use the rosemary.

Submitted by Murphy1844 at 2011-04-20 05:32:33 EDT (#)
Rating: 0

Fuck me I'm getting old. If I wrote this years ago, I'd seriously consider buying a gun and asking where I could get one single bullet.

Submitted by Murphy1844 at 2011-04-20 05:27:01 EDT (#)
Rating: 0

Pretty much the same technique, but because I'm scared to overcook pork, I could probably get away with lamb just in the pan... no oven or baking involved. I could could the lamb pink, or whatever temp. my guests prefer. I would, however, research different spices to see what suits me and what would possibly suit the lamb. I don't cook lamb. I'd have to find out.

But one thing you are right about, I'm totally going to try it.

Submitted by F.J.Bell at 2011-04-20 05:16:59 EDT (#)
Rating: 2

Do lamb next.

Submitted by Murphy1844 at 2011-04-20 04:48:28 EDT (#)
Rating: 0

God damned right it is.

Submitted by F.J.Bell at 2011-04-20 04:35:22 EDT (#)
Rating: 2

Hot.


Oh, Lisa, you and your stories. `Bart is a vampire.' `Beer kills
brain cells.' Now, let's go back to that ... building ... thingee
... where our beds and TV ... is.

-- Homer Simpson
Treehouse of Horror IV