In a perfect world, we’d all have the right cut and thickness of pork chop for the recipe we wish to make, and every pork chop would come out magically. But we don’t live in this world and we need to know what to do when we have one chop that is 1.5” and another that is 2”. After searing as directed, I needed to finish the chops in a 375 degree oven. They were good, not great. The toasted garlic was half toasted and half bitter after two minutes of sautéing. So slice the garlic carefully, evenly, and don’t let it over-brown. Under optimum conditions, this could be a great go-to pork chop recipe, just make sure to use your good judgment and tweak the recipe as needed.
by tarae1204 about
Pork chops with toasted garlic and spicy capers
from Cook You Want to Be