Pork Tenderloin Archives - Poor Man's Gourmet Kitchen

Two beautifully seasoned and cooked Pork chops on a black plate with cooked garlic cloves and herbs.

The BEST Classic Pork Chop

This is a bone in center cut tenderloin pork chop recipe. These are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.

A package of four, un-cooked, center cut pork tenderloin steaks.

4 unwrapped, raw, center cut pork tenderloin steaks

2 fully cooked pork chops on a black plate with cooked Garlic, Rosemary and Thyme.

How to cook Pan Fried Pork Chops video tutorial by PoorMansGourmet.

Bone-in Pork Chops

2 Pork chops, 5/8″ inch thick
Kosher Salt & Pepper
1 tbsp Bacon Grease
2 tbsp Butter
4 Cloves Garlic
1 Sprig Thyme
1 branch Rosemary
1 Sprig Oregano or Sage, optional

Hot Pan, Medium High Heat #5 Setting on my stove. Grease in, Garlic & Herbs in, chops in bones in the middle. Cook 3 minutes then flip. Add Butter, cook another 3 min. Spoon the butter over the chops then sear the fat sides. Add the chops back to the skillet, spoon the butter once more and remove the herbs.

I love these Pork Chops with No Bake Barbecue Baked Beans, Garlic Mashed Potatoes, Dirty Rice and Garlic Parmesan Brussel Sprouts.

Be sure to watch the short video tutorial and I’ll show you exactly how to make these incredible Pan Fried Pork Chops.

This Barbecue Pork Medallion is Top Notch!

There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender. It’s a Pork Tenderloin. So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth. The secret to my recipe is just a 24 hour marinade. As far as the rest goes, there really isn’t much to it. In fact you don’t even have to use any special dressing or any cure for the meat. Just your favorite BBQ Sauce!

Now let’s talk about taking it to the oven. Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven. A pan on the bottom caught all the drippings. It’s very common to cook ribs, thighs or poultry this way as well. However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine. After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion. And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.

This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however. I have the recipe for that too.

CLICK HERE if you want P.F. Chang’s Barbecue Sauce Recipe

Barbecue Pork Medallion Ingredients:

1 Pork Tenderloin
1 cup Barbecue Sauce

Marinate Tenderloin in BBQ Sauce for 24 hours then bake at 350 degrees f for 1 1/2 hours.