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 are seasoned with a salt & pepper blend or other choice of seasoning. Add a dollop of butter to baste for some seriously good garlic aioli pork chops.
Servings: 2
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
- Aioli: In a jar add garlic cloves, salt, lemon juice, and oil. Purée with the immersion blender until smooth.
- Marinate: Place the Pork Chop 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.
- Slow Cook: 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 the middle position. Cover and place into the oven for about 2 hours or until the meat is fork tender.
- Sear: When about 8 minutes of cook time remain, heat up a large skillet 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.
- Final Touch: 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 the casserole with the marinade and cover. Leave it on the counter to come up to room temp while the oven preheats.