Skillet Pepper and Garlic Pork Chops

Recipe View 5 mins In a large, resealable plastic bag, combine the pork chops, Worcestershire sauce, 3 tablespoons of olive oil, crushed garlic, and coarsely ground black pepper. Seal the bag, pressing out any excess air, and gently massage the marinade into the pork chops. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor. (Prep time: 5 minutes)

Recipe View 2 mins Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully remove the pork chops from the marinade, allowing any excess to drip back into the bag. (Prep time: 2 minutes)

Recipe View 7 mins Place the marinated pork chops into the hot skillet, ensuring they are not overcrowded. Sear the pork chops on all sides until a rich, golden-brown crust forms, about 5-7 minutes total. This step is crucial for developing deep flavor. (Cook time: 7 minutes)

Recipe View 20 mins Reduce the heat to medium-low. Return the pork chops to the skillet and baste them with the remaining marinade from the bag. Simmer gently, continuing to baste occasionally, until the pork chops are cooked through and no longer pink in the center. An instant-read thermometer inserted into the thickest part of the chop should read 145°F (63°C). This will take approximately 15-20 minutes, depending on the thickness of the chops. (Cook time: 20 minutes)

Recipe View 5 mins Remove the pork chops from the skillet and let rest on a cutting board for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. (Rest time: 5 minutes)