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Oh man what can be better for a Nuyorican on a late night after a long hard day at work, than a fried pork chop and a helping of  white rice and spicey red beans and sweet plantains. Can you hear me? Nothing! This might just be the ultimate comfort food for me and probably most Nuyorican’s I know. The difference with my version of the chop is that I prefer to finish my chops in the oven for a more even heat which makes for a moist chop. And of course basting is a must for this baby if you want to retain that gorgeous color, flavor and moistness. There’s nothing worse than an over cooked and dry pork-chop; in my opinion anyway. Well below you will find my quick recipe and how to. Making my self hungry!


1 inch center cut bone in pork chop

kosher salt

cracked pepper

garlic powder

3 table spoons canola oil or vegetable oil

2 tbs butter

2 tbs olive oil

blackened skillet or stainless steal fry pan


Season your pork chop liberally with salt and fresh cracked pepper and garlic powder. Note: always temper your pork chop or other meat by allowing it sit or rest outside the refrigerator on the counter at room temperature, for at least 30 minutes before cooking. preheat your oven to 400 degrees. I recommend that you get your self an oven thermometer to check your oven temperature accuracy. Most ovens are off by a few degrees while others are off by a significant amount (5-50 degrees plus or minus). If your oven is set to 400 degrees and your thermometer says 450, then you must set your oven to 350 degrees to achieve the proper temperature etc. Preheat your skillet or pan and add the cooking oil. Once the proper temp has been reached, sear your pork chop for about 3 minutes. Turn the pork chop to the other side and sear. Add the butter and baste with a table spoon by tilting the pan toward you. Place the pork chop in the oven for approximately 4-5 minutes to cook through. You want a pink chop in the center. Anything other will be dry. Allow the chop to rest on a plate for about 8 minutes and serve with rice and beans and sweet plantains. Recipe for rice and beans coming soon. Enjoy!