What makes this the perfect dinner à deux is the simple prep—you don’t have to chop, sauté, or brown anything—and the easy cleanup. The makeshift tinfoil “dish” just gets tossed and you’re done.
SERVES: 2
INGREDIENTS:
- 1 tablespoon butter, plus more for greasing foil
- Two ¾-inch-thick bonein pork loin chops
- 2 garlic cloves, halved
- Salt and freshly ground pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- A few rosemary sprigs
INSTRUCTIONS:
- Preheat the broiler and prepare a double-layer piece of aluminum foil large enough to hold both pork chops.
- Grease the surface of the foil with butter.
- Rub two ¾-inch-thick bone-in pork loin chops all over with 2 halved garlic cloves, one garlic clove half per side of the chops.
- Make 2 slits in each chop and slide half a garlic clove into each slit.
- Season each chop generously on both sides with salt, pepper, 1 tsp dried oregano, 1 tsp dried thyme, and a few rosemary sprigs.
- Add a thin pat of butter on each chop.
- Place the chops on the foil pan under the broiler, about 4 inches from the heat, and broil for 5 minutes on one side.
- Turn over the chops and broil for 3 to 5 minutes until they reach the desired doneness.
- Transfer the pork chops to a plate, pour the juices from the foil pan on top, and let rest for a few minutes before serving.
- Remove the garlic cloves from the pork chops before serving (optional).
TIP:
- Cook the pork to just 160°F for more tender and flavorful meat.
