Sheet-Pan Pork Chops with Crispy Garlic
Spanish-style pork chops seared and finished in the oven with garlic confit oil, paprika, and a squeeze of lemon. Golden edges, juicy center, ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 4 chops pork chops, bone-in or boneless (1 to 1.5 inches thick)
- 6 cloves garlic cloves, sliced thin
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1 whole lemon (halved)
- 4 sprigs fresh thyme sprigs
Instructions
- 1
Pat pork chops dry. Season both sides generously with salt and black pepper.
- 2
Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Sear pork chops 2 minutes per side without moving until edges turn golden brown.
- 4
Scatter sliced garlic and thyme sprigs around the chops, sprinkle paprika over all.
- 5
Transfer skillet to a 425°F oven for 8–10 minutes until internal temperature reaches 145°F.
- 6
Squeeze fresh lemon juice over the pork. Serve hot with pan juices spooned on top.
Tools you’ll need
- 12-inch oven-safe skillet
- meat thermometer
- tongs
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