This easy method for Herbs de Provence Pork Chops is delicious and quick – using the best method to get perfect, juicy pork chops every time!
Pork is one of those things that is either really, really good- or really, really bad.
How many times have you gone to make pork chops, fretted over the flavors and the method, only to get undercooked pork- or worse- cardboard-like, dry, tasteless pork.
There is nothing worse, am I right?
But it doesn’t have to be that way!
Today I am sharing my easy, no-fail, perfect method to cook delicious, juicy pork chops- topped with my favorite seasoning mix, an herbs de provence salt.
The secret to delicious pork chops is quickly getting a good sear on the outside – cooked on very high heat to sear fast – and then baked to cook the meat all the way through. This helps lock in the pork’s juices, and keeps it from drying out- which is the #1 complaint when making pork!
I usually jump for thick, juicy, bone-in pork chops when figuring out what to buy. If you want to make this recipe with thin loin chops, you will just sear the meat, and completely skip the oven. To make sure the pork cooks through, reduce heat to medium high (instead of high), and sear on both sides- about 8 minutes.
This will get you pork that is cooked through, but still juicy and full of flavor!
Don’t believe how easy this recipe is? Check out my video below (and if you like it, please give it a thumbs up and follow me on youtube!!)
It’s less expensive than buying herbs de provence when you use it often (I love herbs de provence on pork, chicken, steaks- even salmon!), and that way you can add more of the herbs you like.
This recipe is an easy one pot pork meal and is paleo, whole 30, and low carb diet friendly. Each serving of pork is under 300 calories!
Herbs De Provence Pork Chops
- 3 tbsp olive oil
- 1 heaping tbsp herbs de provence salt
- 4-6 pork chops (about ½" thick- add more time in the oven for thicker chops), with fat scored.
- 1 tbsp grapeseed oil, butter, or ghee
- In a large bowl or plasic bag, add olive oil, pork chops, and herbs de provence salt.
- Mix well and let marinate at least 1 hour, up to overnight.
- Preheat oven to 350 degrees.
- Heat a heavy skillet on a stove at medium high.
- When pan is hot, add ghee, butter, or grapeseed oil, heat until melted (or shimmery if oil).
- Turn heat to high, and turn on kitchen fan.
- Add pork chops to pan. They will immediately sizzle and might pop in the oil, so use caution.
- Let chops brown on each side until a thick crust forms, then flip to brown on the other side. This will vary based on your stove, but you should have the heat up very high so that it only takes about a minute or two to form a dark brown (not burned) crust.
- If chops are very thick, stand them up so more of the fat can render.
- When chops are browned all over, you can either cook in the pan, or place on a cookie rack over a baking sheet and place in the oven. (Cooking in the pan will result in a chop that has less of a "crunch", but more flavor- chops over the cookie rack will look drier on the outside and have more crunch. These are up to your personal preference- I like both.
- Cook pork until internal temperature reaches 155- this will vary depending on size of pork chop, but will be around 20 minutes.
- When pork is 155 degrees, remove from oven.
- Let rest five minutes, serve.
Amount Per ServingCalories 244
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