This is my 100th blog. I’m excited. Thank you to my followers and I hope you continue to stay with me.

One of my followers/friend/coworker told me yesterday she enjoyed my food blogs the most. I haven’t written one in a while, so why not today?

I didn’t realize pork chops seem to be my biggest food blogs. I enjoy coming up with different ways to season and try something new. Today is no exception. (Recipe at bottom if you want to skip my writing)

While I enjoy not worrying about bones in boneless chops, I prefer bone-in chops. The flavor is a tad sweeter and juicier, which makes it tastier.

I make my dry rub ahead of time: 2-3 tbs. brown sugar, dash of paprika, Italian season, pepper and smidge of salt. I put all of this in a ziplock bag to blend. I don’t measure this. Add a little more, or less, of the spices you like. NOTE: I like to have enough of the dry rub to cover the amount of pork chops I’m cooking.

Preheat oven to 375. Line a cookie sheet with aluminum foil. I love aluminum foil. It saves me from so much clean up after a meal. Pat dry your pork chops. Drizzle olive on both sides of the chops. Generously apply your rub on both sides of the chops.

Once the oven is ready, bake the chops for about 20-25 minutes. If you are a temperature gauging kind of chef, then you know pork should fall between 140-145 degrees. Also, if you use boneless chops, they are typically all cut about the same thickness. If you use bone-in, you may need to add time on the cooking for the thickness. (Mine were thicker and cooked 30 minutes)

I served the yummo pork chops with a baked sweet potato and garlic knots. It was a great, easy meal. When it comes to cooking, I like easy!

Thank you for following my blogs…I hope you continue! Please like/comment.

Peace out, Trout!

---

Easy Baked Pork Chops