Pan Seared Pork Chops

Original Date: September 23, 2020 Revised Date: March 18, 2023

These pan seared boneless pork chops are juicy, tender and full of flavor. 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 of that breading. Instead, I coated the pork with a herb rub then cooked them like I do my steaks, in a hot cast iron skillet and basted them with butter, garlic and rosemary.

Pork chops can become dry and rather bland, but not these beauties. The herb rub gives it a nice flavor while basting them with the butter, garlic and rosemary adds another boost of flavor and helped the chops get a nice golden brown crust. 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.

I made these with boneless pork chops, but feel free to use the bone in kind. Either one will make a quick, delicious meal. So put back those bread crumbs, crank up the heat on that cast iron skillet and grab some butter because you’re on your way to some tasty pork chops.

Here’s what you need:

*boneless pork chops

*1 TBS butter

*drizzle of olive oil for the pan

*2 cloves of garlic, smashed

*1 heaping tsp. dried Rosemary or 1 TBS. fresh Rosemary

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.

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 3 to 4 minutes, basting while they cook. Turn the pork over and continue basting. Cook for 2 minutes or until the internal temperature is 145° For thicker pork chops cook longer .

Take out of the pan and let the pork rest for about 10 minutes and serve.


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