Here’s a delicious, simple meat chop recipe for you. I’ll give a version suitable for pork, beef, or lamb chops—you can adjust based on what you have.
Ingredients (for 2-4 servings)
- 4 meat chops (pork, beef, or lamb; about 1 inch thick)
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 tsp fresh rosemary or thyme (or ½ tsp dried)
- Salt and black pepper, to taste
- ½ tsp smoked paprika (optional, for extra flavor)
- ½ cup chicken or beef broth (optional, for pan sauce)
- 1 tbsp lemon juice (optional, for a bright finish)
Instructions
- Prep the chops
- Pat the meat dry with paper towels (this helps them brown better).
- Season both sides generously with salt, pepper, and smoked paprika.
- Sear the chops
- Heat olive oil or butter in a heavy skillet over medium-high heat.
- Once hot, add the chops. Cook 3-5 minutes per side (depending on thickness) until golden brown. Avoid overcrowding the pan.
- Add flavor
- Reduce heat to medium. Add garlic and herbs to the pan.
- Spoon the melted butter/oil over the chops for extra flavor.
- Optional pan sauce
- Remove chops to a plate and cover loosely with foil.
- Pour broth into the same pan, scraping up browned bits. Let it reduce for 2-3 minutes.
- Stir in lemon juice if using, then pour over the chops.
- Rest and serve
- Let the chops rest for 3-5 minutes to retain juices.
- Serve with mashed potatoes, roasted vegetables, or a fresh salad.
💡 Tips
- For extra tenderness, marinate the chops for 30 minutes in olive oil, garlic, and herbs before cooking.
- Use a meat thermometer: pork 145°F, beef 130–135°F for medium, lamb 135–140°F.
If you want, I can also give you a crispy breadcrumb-coated version that’s crunchy on the outside but juicy inside—kind of like a restaurant-style chop. Do you want me to do that?
