Paleo | Whole30 | Meats
When I think about eating pork when I was younger, it was only ever in the form of baked pork chops, and always covered in Shake 'n Bake. This was likely because it was a cheap and easy meal. I imagine that I thought pork chops were the only way pork was served (I'm pretty sure I thought that bacon came from some other animal).
It wasn't until I moved to Southwest Missouri and started eating at BBQ restaurants that I discovered the spectrum of deliciousness that is the hog, and I now feel very cheated about my lack of exposure as a child to the wild world of pork. And although I have now gone WAY down the "rabbit hole" of pork offerings and strive to eat nose to tail as often as possible, I still absolutely love pork chops and this baked pork chops recipe.
So I guess food, just like life, really does come full circle.
Thanks to our fabulous butcher (I'll save that story for another time), we have a wide array of pork chop options available to us at any given time. But for this pork chop recipe, we prefer 1/2" thick, bone-in rib chops. If you can't find that specific cut, any bone-in chop will work, you may just have to adjust the cooking time.
This truly is the epitome of a "comfort food". Meat? Good. Carrots? Good. Onions? Good. And if you get that reference you're my *Friend* for life =) But seriously, what more could you ask for?
Well, maybe some mashed potatoes on the side, but I'll let you be the judge of that...
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