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Sunday, July 24, 2016

Pan Seared Pork Chops

Today we had a delicious pork dinner consisting of thick cut, pan seared pork chops, with homemade apple sauce, and garlic mashed potatoes. I wish I had taken a photograph of the pork chops before we ate them. They were stunning! Perfectly seared on the outside, and tender and juicy on the inside. I will add a photo for you next time.

2 center cut pork chops, about 1 inch thick with the bone
1 sprig of rosemary
1 tablespoon of fresh lemon juice
1½ tablespoons of olive oil

Bring the pork chops to room temperature. Season both sides of the chops with salt & pepper and lemon juice. Place the sprig of rosemary between the two chops and cover for 30 minutes.

Preheat the oven to 375°F. When the oven is at temperature, heat a cast iron skillet on the stovetop with medium high heat. Add the olive oil to the skillet and when it starts to glisten, add the pork chops. Let the chops sear for 3 minutes on one side without moving them. Flip them over and add the sprig of rosemary to the oil for 20 seconds, then place the rosemary on top of the chops. Let the chops sear for no more than 2 minutes. Place the skillet in the oven for 8 minutes. Check the internal temperature. It should be between 140°F and 145°F. Remove the skillet from the oven, and place the meat on a platter to rest for 4 minutes before plating and serving.

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