I picked up some really nice looking pork chops at the grocery store the other day. I usually bread my pork chops and either cook them in the oven or pan fry them, but these were too beautiful to cover up with all that breading, so I decided to pan sear them in a cast iron pan like I do my steaks. I have to tell you, these came out really good. They were juicy and well seasoned, even hubby approved and he’s not a huge fan of pork chops. He likes pork loin and other cuts of pork, but for some reason, not always the chops. But this time, he even went back for seconds.
Here’s what you need:
*boneless pork chops
For the Rub:
*1/2 tsp. salt
*1 1/2 tsp. dried sage
*1 1/2 tsp. dried Thyme
*1/4 tsp. white pepper; you can use cracked pepper.
For the cooking of the pork chops:
*1 TBS butter
*drizzle of olive oil for the pan
*2 cloves of garlic, smashed
*1 heaping tsp. dried Rosemary
About 30 to 45 minutes before cooking, lay out the pork chops and dry with a paper towel. Mix together the rub; sprinkle the mixture on to both sides of the pork.
Heat a large cast iron pan on medium high heat. Drizzle the olive oil in the bottom of the pan.
When the pan is searing hot, place the pork chop in a single layer.
Add the butter, garlic and Rosemary at the edge of the pan.
When the butter melts, with a spoon slowly baste the pork with the butter mixture.
Cook for about 4 to 5 minutes, basting while they cook. Turn the pork over and continue basting. Cook for 3 to 4 minutes.
Take out of the pan and let the pork rest for about 5 minutes and serve.