Place the pork chops in the refrigerator to marinate until you are ready to cook them. Shake the bag and move the meat all around so that it gets well coated. Lastly, pour your olive oil into the bag: Take the spices, the salt, pepper, garlic powder, and parsley and add them to the bag too. So what I do is to take the pork chops and place them in a Ziploc bag, as many as can comfortably fit in the bag at one time: Since these are garlic pork chops you need to also use the garlic powder as part of the marinade, to get the most flavor from the garlic. To keep it mostly carb-free, the marinade that I like the best is just olive oil and salt and pepper. There are a lot of store-bought marinades that you can buy but most of them have some sort of carbs in them, also sometimes artificial ingredients. So in that case, if you use a marinade before cooking it can help increase the flavor and keep your pork chops tender and juicy. The reason some people don’t like them is that when they are overcooked they get dry.
Pork chops are easy to dry out if you aren’t careful. Sometimes there’s a good sale on one type vs another so if the price is a factor then go with the sale. To summarize, I think it’s all preference what kind you use but personally, I like a pork chop with a bone and some fat around the edges and a medium thickness. Thick-sliced Chops – In my opinion, the best use for this cut is when you want to make stuffed pork chops, but some people prefer thick-cut for this recipe. They are too thin for baking because by the time you get them into the oven they are cooked on the inside but had no time to sear up well.
Thin-sliced Chops – These tend to have a bone and are the cheapest of the chops. These chops are more expensive than the rib chops but not too much, and buying them on sale can be very beneficial.īoneless Chops – Some people like boneless chops because they don’t like to cut the meat off the bone and don’t like any fat on their chop.
It sort of reminds you of a T-bone steak. It’s the same as the loin/rib chop on one side and then on the other side of the t-shaped bone, there is a piece of pork filet, which is usually a good size. They seem to be the most popular of the bone in version and are readily available at most stores without the help of a butcher.Ĭenter Cut Chops – This is the best cut of pork chops with a bone. They have less meat than the center cut chops and are cheaper too. There are several types of pork chops that you can use to make the pan-fried garlic butter pork chops.
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