This is a simple, but very elegant and delicious dinner. Pork chops are one of those reliable stand-bys for a weekday meal. They cook quickly, are relatively healthy when cooked this way and can be flavored with so many different ingredients. They are also great when prepared simply, like this. Rather than chopping the rosemary and sprinkling that over the chops, I press a whole sprig of rosemary on the chop while it is cooking. This permeates the chop with rosemary flavor, but it does not overpower the chop. The flavors compliment beautifully for a very balanced main course. Pork chops come in a variety of ways: center cut, bone-in, or the smaller thing cut boneless ones. I like the slightly thicker chops with the bone in for this recipe. This helps keep in more flavor and moisture.
2 bone-in pork chops
2 sprigs rosemary
salt and pepper
4. When the oil is oil, cook the chops for about 4 minutes per side, until cooked through.
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