Pan Seared Pork Chops (Printable Version)
Tender bone-in chops seared to golden perfection, finished with a garlic-rosemary butter sauce and served over rice.
# Ingredients:
→ Pork Chops
01 -
4 bone-in pork chops (about 1 inch thick)
02 -
Salt and black pepper, to taste
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
07 -
1 tablespoon fresh parsley, chopped (for garnish)
08 -
1 cup cooked rice (for serving)
# Steps:
01 -
Remove pork chops from refrigerator and let sit at room temperature for about 30 minutes to ensure even cooking and maximum tenderness.
02 -
Generously season both sides of the pork chops with salt and black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat until the oil is shimmering.
04 -
Place seasoned pork chops in the hot skillet and cook undisturbed for 4-5 minutes until a golden brown crust forms.
05 -
Carefully flip pork chops using tongs. Add butter, minced garlic, and chopped rosemary to the skillet. Continue cooking for another 4-5 minutes while spooning the melted butter mixture over the chops until internal temperature reaches 145°F (63°C).
06 -
Remove pork chops from skillet and let rest on a plate for 5 minutes to allow juices to redistribute.
07 -
Plate pork chops over cooked rice, drizzle with pan juices, and garnish with fresh parsley.
# Notes:
01 -
For maximum juiciness, ensure pork reaches an internal temperature of 145°F (63°C) followed by a proper resting period.