Cooking pork chops at home can be a little tricky because it’s very easy to overcook them. But my foolproof sheet-pan method of broiling then baking the pork chops leaves them tender and juicy. But the star of this dish is definitely the garlic-butter sauce. It’s a little sweet and salty, and it gives this simple dish layers of flavor.
4
Fat: 26.3 g
Carbs: 8.2 g
Net carbs: 4.7 g
Protein: 24.9 g
Fiber: 3.5 g
2 tbsp (28 g) butter, melted
1 tbsp (15 ml) coconut aminos
2 cloves garlic, finely minced
1 tbsp (3 g) finely minced fresh thyme
4 pork chops, bone-in and center cut
Sea salt and black pepper
3 tbsp (45 ml) avocado oil, divided
1 (12-oz [340-g]) bag fresh green beans, trimmed
Set the broiler to high.
To make the butter sauce, combine the butter, coconut aminos, garlic and thyme in a small bowl. Set it aside.
Pat the pork chops dry using paper towels. Spray a large sheet pan with avocado oil spray and place the pork chops on the sheet pan. Season the chops with a few pinches of salt and pepper on both sides and brush one side of the chops with 1 tablespoon (15 ml) of avocado oil. Transfer them to the oven and cook the chops under the broiler for 5 minutes.
Remove the chops from the oven and push them to one side of the sheet pan. Turn the oven to bake at 450°F (230°C, or gas mark 8). Place the green beans on the other side of the sheet pan. Drizzle the remaining avocado oil over the beans and season with a couple pinches of salt and pepper. Brush the butter sauce all over the pork chops and return the sheet pan to the oven. Bake for 12 to 15 minutes depending on the thickness of your pork chops. The internal temperature of your pork chops should be 145°F (63°C).
Let the chops rest for about 3 to 5 minutes before serving.