Aioli Pork Chops

Aioli Pork Chops
Aioli Pork Chops Header

Aioli Pork Chops are just Phenomenal! These Pork Chops are marinated in an Aioli Marinade using the Jar version of it. Where everything is placed into a Jar and puréed with an Immersion Blender. Slow cooked until fork tender. Just as they come out of the oven, they go directly to a hot pan to sear for about 3 minutes per side and seasoned with a Salt & Pepper Blend. Add a Dollop of Butter to baste for some seriously good Garlic Aioli Pork Chops.

Pork Chops

Use a Fatty Cut of Pork with good marbling of fat, Bone in or Boneless, doesn’t matter. These are marinated in Aioli for at least 1 hour, longer is better. These will slow cook for about 2 hours to create fork tender meat.

Casserole just large enough to fit the Pork Chops

Thick Pork Chops

Place them into a casserole or tray just large enough to fit the Pork Chops. These were sliced from a Bone In Sirloin Roast. About 1 1/2 – 2 inches thick, cooked for 2 hours or more until fork tender.

Pork Shoulder Blade Chops

1/2 Inch Pork Shoulder Blade

These are about 1/2 inch sliced Pork Shoulder Blade Pork Chops.

Pork Loin

If you pick up a Whole or Half Pork Loin, then the cuts towards the ends, both the Blade ends and Sirloin are good to use as well as the Rib Eyes, since these are fattier cuts of meat with good marbling of fat. The Center Pork Loin or any leaner cut of Pork will come out dry and so not that great for this recipe.

Boneless Half Pork Loin

Half Pork Loin

When picking out Pork Chops to use for this recipe, use a cut that has a good amount of fat and marbling of fat throughout the meat for best results.

Jar Aioli

For the Aioli, use the Jar method. The consistency of it doesn’t really matter since it is being used for a marinade. This can be thrown together in less than 5 minutes.

Just throw everything into a jar with a mouth opening large enough to fit an immersion blender and blend away. Empty into a casserole just large enough to fit the cuts of Meat, which will be transferred directly to the oven to slow cook.

Jar Aioli


  • 1 head of peeled Garlic Cloves
  • 1/4 tsp of Sea Salt
  • 1 tsp of Lemon Juice
  • 1 Cup of Sunflower Oil

Purée and use for the Marinade.

A Neutral Oil or light tasting Extra Virgin Olive Oil can be used too.

Aioli Marinade

With the Jar Aioli puréed, empty over the Pork Chops in a casserole or tray just large enough to fit the meat. Marinate for at least 1 hour, longer is better to get the flavors throughout the Meat. Ensure that the Meat gets completely coated.

Aioli Marinated Pork Chops

Aioli Marinated Pork Chops

Marinated in the Aioli Marinade made with Sunflower Oil.

Aioli with Olive Oil Marinated Pork Shoulder Blade

Aioli Marinated Pork Shoulder Blade with EVOO

Marinated in the Aioli marinade made with a light tasting Extra Virgin Olive Oil.

Slow Cooking Pork Chops

Take the Pork Chops out to rest on the counter while the oven is preheated to 250 F with the rack in middle position. Cover and place the Pork Chops in to cook for 2 hours, or until fork tender. The time really depends on how thick or thin the Pork Chops are. What you’re really after is fork tender meat, that can then be seared to give color and good crust formation. This is reached around the 2-hour mark.

These can also be placed in a slow cooker until tender and then removed and seared. Move them gently as they will be very tender.

Aioli Pork Chops after 2 hours at 250 F

Slow Cooked Pork Chops

Slow cooked covered at 250 F for 2 hours. Both the color and crust will come from searing. These are very tender, so careful when transferring to sear.

Reverse Sear

Reverse Searing is just absolutely the best method for searing meat. The slow cook heats the meat up, softening the fat, making it more readily available to render out. When that meat is taken out of the Stove and moved directly to a hot pan, that fat is rendered out quick.

And because the Meat is already hot with excess moisture already extracted from cooking in the oven. It just creates a beautiful Sear on the meat with no significant drop in the pan temperature. Which means it holds the temperature at those higher heats and since the Fat is being rendered out when heated sufficiently there is no burning of the fats. It just the best way to sear meats in general.

How to Reverse Sear Pork Chops

Place Pork Chops into the oven at a low heat, 200F – 275F. Typically, with reverse searing you want to cook until an internal temperature is 10 – 15 degrees away from the targeted internal temperature so that when the meat is seared, the desired internal temp is reached.

In this recipe, the Pork Chops are cooked until fork tender, doneness isn’t a concern here. What we’re really after is a Fork Tender Meat with a beautiful Sear. These will be pretty tender, so careful when moving them to the pan to sear.

When about 8 minutes are left of the remaining cook time. Heat a large skillet up over medium heat. Add in some of the Aioli into the pan with the Pork Chops and Sear each side for about 2–3 minutes.

Salt and Pepper the Pork Chops and again when searing the other side. Add in some butter towards the end to baste the Pork Chops with. The Butter here adds so much, turning this into a Garlic Butter Pork Chop recipe.

Aioli Pork Chops Basted in Butter

Seared Aioli Pork Chops

Cooked at 250 F for 2 hours and then seared with a bit of the Aioli in the skillet for 2 minutes per side. Seasoned with Salt & Pepper blend and basted in Butter before serving.

Salt & Pepper Blend

Season the Pork Chops with this Salt & Pepper Blend while searing. The thicker the meat, the more seasoning is needed.

Salt & Pepper Blend

Salt & Pepper Blend Ingredients

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Garlic Butter & Herbs

After the Pork Chops are done Searing and have been seasoned with the Salt & Pepper blend. Shut the heat off and add some Butter. With a large Spoon, ladle the butter over the Meat for about 1 minute. Remove and let rest before serving.

Add a single sprig of Fresh Herb for Savory Aioli Pork Chops, Thyme Aioli Pork Chops, Rosemary Aioli Pork Chops and so on.

Aioli Pork Chop Sides

Aioli Pork Chops with CAJAHN Fries


Aioli Pork Chops with Air Fryer Fries cooked until Crisp and then seasoned with CAJUN Spice.

Aioli Pork Chops with Mashed Sweet Potatoes

Mashed Sweet Potatoes

Aioli Pork Chops with Mashed Sweet Potatoes with a bit of Butter, Cream, Salt & Pepper to taste.

Aioli Pork Chops with Puck Broccoli

Puck Broccoli

Aioli Pork Chops with Steamed Broccoli coated in Puck Creamy Dairy Spread.

Aioli Pork Chops Pin

Aioli Pork Chops

These Pork Chops get marinated in Aioli and slow cooked before being seared and Seasoned with a Salt & Pepper Blend.
Once done searing, the heat is shut off and Butter is added to baste the Meat for some seriously good Aioli Pork Chops. Add a fresh sprig of Rosemary, Thyme or other Herbs.
Prep Time5 minutes
Cook Time2 hours 3 minutes
Marinate Time1 hour
Course: Main Course
Cuisine: Canadian, Lebanese
Keyword: Aioli Pork Chops, Garlic Butter Pork Chops, Reverse Seared Aioli Pork Chops
Servings: 2 Portions
Author: JAH


  • 1 Casserole large enough to just fit the Meat and Marinade
  • 1 Skillet
  • 1 Jar with a mouth opening large enough to fit an immersion blender
  • 1 Immersion Blender
  • 1 Small Bowl for the Salt & Pepper blend


  • 2 Pork Chops - Fatty cut with good marbling of fat throughout
  • 2 Tbl Butter - or more

Jar Aioli

  • 1 Head Garlic
  • 1/4 tsp Sea Salt
  • 1 tsp Lemon Juice
  • 1 C Oil - Light tasting EVOO, or Neutral Oils

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper


  • In a Jar add Garlic Cloves, Salt, Lemon Juice and Oil. Purée with the immersion blender until smooth.
  • Place the Pork Chops in a casserole or pan just large enough to fit them, and pour the Aioli over the meat for full coverage. Lift the meat up so that the underside can get coated as well. Marinate for at least 1 hour, longer is better.
  • Take the Meat out to rest on the counter and come to room temp, while the oven is preheated to 250 F with the rack in middle position. Cover and place into the oven for about 2 hours, or until the meat is fork tender.
  • When about 8 minutes of cook time remain, heat a large skillet up that will fit both Pork Chops.
    When the Pork Chops are done in the Oven. Pour a bit of the Aioli into the Skillet and transfer the Meat carefully to sear for 2–3 minutes per side.
    Season the seared side with Salt & Pepper and repeat for the other side when done searing.
  • Shut the heat off and add Butter. Use a spoon to scoop the melted Butter over the meat for a good minute. Optionally, add in some fresh herbs like Rosemary or Thyme. Remove the Pork Chops and serve right away.


A longer marinade is better and in this case the Pork Chops can go into a large Ziploc bag with the marinade to be refrigerated for 24 hours. Then remove and place into casserole with the marinade and cover. Leave on the counter to come up to room temp and while the oven preheats.
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