Imagine eating a pork chop so tender you don’t even need a knife to cut it. That is a definite possibility with this recipe! The chops bake covered in the oven for an hour and come out very tender and flavorful, simply seasoned with herbs and a little bit of butter.
I love recipes that let me forget about it for a while. Or at least let me leisurely make some side dishes to go with. I usually serve these pork chops with my ‘Buttermilk’ and Chive Mashed Potatoes and some green beans. Classic Iowa Sunday dinner! And that’s actually when I usually make these amazing pork chops – on Sunday. After a busy weekend, I usually don’t have much energy left for anything fancy. This dinner suffices just fine.
I know these aren’t the prettiest looking pork chops, but they are so delicious. I made this recipe quite a lot this past winter. It’s so easy and tasty, you might find yourself making it a lot too!
Tender Butter and Herb Baked Pork Chops
- 4 – 4 oz. boneless pork chops
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons dried chives
- 1 teaspoon dried parsley
- ½ teaspoon dried sage
- 1 tablespoon FODY Garlic-Infused Oil
- 1 tablespoon unsalted butter, cut into 4 pieces
- ½ cup Low-FODMAP Chicken Broth or Stock (or water)
Heat oven to 350 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray.
Season both sides of pork chops with salt and pepper and place in the prepared pan. Sprinkle evenly with chives, parsley and sage. Drizzle with garlic oil. Place a piece of butter on top of each pork chop. Pour the chicken stock/broth or water into the bottom of the pan.
Cover pan tightly with foil and bake for one hour. Uncover pan and bake 15 to 20 minutes more. Serve.