DINNER FOR 2ISH: Pork chops


Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.

We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.

You can always find a good deal on pork chops. We've tried several recipes that lacked flavor, but this one is non-complex and simply tasty. 

Simple pork chops


  • 2 pork chops, bone in or boneless
  • 2 sprig each, fresh rosemary and thyme
  • 4 cloves garlic
  • Olive oil (about a tablespoon)


  1. Heat the olive oil in a pan over medium-high heat. 
  2. Carefully place the pork into the oil. Do NOT touch for about 4 minutes — this will create a nice crisp and golden char on the chops.
  3. Turn the chops over and add the herbs and garlic. Cook for about 3-4 minutes more, reducing the heat if they are smoky. This is when you need to be cautious of overcooking. The National Pork Board recommends between 145 and 160° for a finished internal temperature.
  4. Plate the chops, topping with the cooked herbs and garlic. 


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