Ingredients
Units
Scale
- 6 Pork loin center cut rib chops - bone-in - about 3/4 inch thickness
For the Marinade:
- 5 - 6 cloves of garlic - crushed and chopped
- 1/4 - 1/2 cup of olive oil
- 1/2 red onion - sliced thin
- 3 scallions - chopped
- 3 - 4 tbs. of fresh Italian parsley - chopped
- 1/2 cup fresh grated Parmesan or Romano cheese
- 1/2 tsp. dried oregano - crushed
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. coarse black pepper
- 1/2 tsp. red pepper flakes
Instructions
- Combine all of the ingredients for the marinade in a large shallow bowl.
- Place the pork in the bowl and refrigerate for at least one hour or up to overnight.
- Heat a large cast iron pan and place the pork chops in the pan and cook for about 5-6 minutes per side; turning once. The juices should run clear and the internal temperature should read 145 degrees F. when an instant-read thermometer is inserted. The more firm when gently pressed the more well done the pork is.
- Scrape the bits from the pan and top over the pork.
- Let the pork rest for a minute or two before cutting into.
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 15 minutes
