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 learned them all, you will always find the perfect excuse to cook it. Pork chops are 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.
Will you be making these yummy, buttery chops?
Ingredients
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
The butter:
4 tsp unsalted Land O Lakes butter, room temperature
1 garlic clove, minced
½ tsp crushed McCormick rosemary
Instructions
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.
The 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.