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.
Servings: 2 Portions
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Notes
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.