With the diagnosis of EOE we had to learn to eliminate most breading and all flour from our diet came the hunt for new meals that were quick, easy, and safe! We cut red meat, which cut a whole demographic of meals we’d been used to having so in order to expand a little beyond chicken, and the occasional turkey, we looked to pork!
I’ll be the first to admit that I had no idea what I was doing the first time I picked up a pork chop. I’d never been a huge fan of pork growing up, I grew up on a turkey farm so I’m all about the poultry most of the time, so learning to make it for my boyfriend had a lot of ups and downs. Thankfully, it’s not impossible to make pork chops even if you’ve never done it before!
There’s a lot of recipes out there for pork chops, unfortunately for me they were too much. After working a full day I never wanted to go through the full process that most people seem to go through for a pork chop. Lazy or not, they never seemed to taste that much better than doing it my way. I took these recipes and found some oven recipes, and added my own process and flavor to them that worked for my household.
I’ve found that the thicker the pork chop the better it is for this oven recipe. No 1/4 inch or smaller pork chops if you can help it. If you must, I’d add a little more butter just to keep it moist. I always use boneless pork chops in this recipe so the thickness of the chop is key to keeping the moisture during the cooking process. The other thing I use to help keep them moist is aluminum foil. Wrapping them up in a little tent of foil helps cook them while not drying them out. I fold it in half over the chop then roll it down then twist the ends so that it looks like a large aluminum candy.
You’ll want to cook the pork chops in a baking dish or on a cookie sheet. The butter and oil from inside the wrap can leak out while it’s cooking and to avoid a mess in your oven I recommend cooking it in a disk. For three pork chops I usually use a 9 x 11 baking pan, you don’t want them to be over crowded or they may take too long to cook.
Oven Baked Pork Chops – Top 8 Allergy Free!
Ingredients:
3 Boneless Pork chops 3 Tbsp Olive oil butter spread 3 tsp Olive oil Salt & Pepper to taste
Instructions:
- Preheat oven to 400 degrees Fahrenheit
- Cut 3 sheets of foil large enough to fold over one pork chop
- Put 1/2 a Tbsp of butter in the center of foil. Pour 1 tsp of olive oil over the butter.
- Season both sides of the chop with salt and pepper to taste
- Place one chop in center of foil on top of the butter and oil.
- Put another 1/2 Tbsp of butter on top of the chop.
- Fold two opposite sides of the foil up pyramid style above the chop, bring them together then fold roll them together down toward the chop. Twist the two ends so that it looks like a candy wrapper.
- Place the chop in a baking dish.
- Repeat steps 3 through 8 with remaining pork chops.
- Bake the chops at 400 degrees for 25-30 minutes until they are done to an internal temperature of 145 degrees.
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