There aren’t many things I genuinely believe I have mastered. Even pretty mundane things, like walking or reading or talking, I know I could do better. But when it comes to cooking chops and steaks, I really feel like I know how to cook them to the level of doneness that I want them to be. Give me a lamb chop or a rib eye or a pork chop and I’ll cook it exactly how you want it. Afterall, we did write the book on pork… My secrets are shared in both Beyond Bacon (Perfect Pork Chops) and Real Life Paleo (Restaurant Steaks).
Keeping that in mind, it was absolutely my pleasure to add Primal Palate’s Garlic and Herb Spice Blend to my Perfect Pork Chops from The Organic Butcher of McLean that everyone raved over. The whole meal was finished in about 15 minutes, including chopping and steaming the broccoli we had on the side. The spice blend was a perfect complement to the pork, as well, and has become my go-to seasoning for pork chops. And, unlike my original chops that had quite a bit of paprika (which Stacy no longer eats), the Garlic and Herb is a part of Primal Palate’s line of AIP-friendly spice blends!
Give this technique a try and see if you don’t agree that it’s the best way to cook your chops!
- 4 pork loins or rib chops, ½ inch to ¾-inch thick
- 2 Tbsp Primal Palate Garlic and Herb Spice Blend or alternative below
- 1/2 tsp ground black pepper
- 2 Tbsp lard or other cooking fat
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground sage
- In a small bowl, combine all spices with a fork.
- Sprinkle both sides of the chops with the spice mixture.
- In a large skillet (cast iron preferred) over medium-high heat, melt fat. When hot, sear each side of the chops until the meat is slightly browned and the fat begins to caramelize, about 3-4 minutes per side, depending on thickness.
- Transfer the pan to the oven preheated to 350°F, and roast the chops an additional 10 minutes or until the centers of the chops reach about 145°F (or more depending on how well done you prefer).
- Remove the chops from the heat, and allow them to finish cooking in the pan, about 10 minutes.
Recipe is adapted from Beyond Bacon
Just a note: This recipe will give you medium pork chops. If you’re still wary of slightly pink pork, cook it for a few minutes longer in the oven. We go over why pink pork is fine in Beyond Bacon extensively, and we recommend you give it a read and give medium pork a try! The pork will be more juicy and more flavorful than you could possibly imagine!