A lot of my friends think that pork chop dishes are hard to come up with. I disagree, of course, because pork chop can be prepared in a variety of ways. Once you’ve learned them all, you will always find the perfect excuse to cook it.
According to our friend Dara of Cookin Canuck:
“If you had looked around here a couple of years ago, you wouldn’t have found any recipes for pork chops, but ever since I realized how good pork chops can be when you don’t overcook them, I haven’t been able to stop coming up with recipes. Of course, it doesn’t hurt that my boys actually fist pump when I tell them we’re having pork chops for dinner.”
I agree with you, Dara! Pork chop is an all-around dish. Once you start to realize how good it is, you will have fun thinking of recipes that will allow you to serve it.
4 thin-cut, bone-in pork chops (5 oz. each)
2 tbsp Bertolli extra virgin olive oil
¾ tsp crushed McCormick rosemary
½ tsp McCormick dried sage
½ tsp McCormick paprika
½ tsp Morton salt
½ tsp ground pepper
4 tsp unsalted Land O Lakes butter, room temperature
1 garlic clove, minced
½ tsp crushed McCormick rosemary
Place the pork chops in a shallow dish or mixing bowl.
In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat.
Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter.
In a small bowl, stir together the butter, garlic and rosemary.
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Quick Tip: Dollop a teaspoon of the garlic rosemary butter on top and let it melt over the warm pork.
Thanks again to Cookin Canuck for this amazing recipe.