Wednesday, February 20, 2013

Rosemary Pork Chop

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.
Rosemary Pork Chop
2 bone-in pork chops
2 sprigs rosemary
salt and pepper
olive oil
1.  Rinse and pat the chops dry.  Sprinkle liberally with salt and pepper.
2.  Press the fresh rosemary sprigs into one side of the chops.
3.  Heat 2 Tbs. olive oil in a frying pan over medium high heat.
4.  When the oil is oil,  cook the chops for about 4 minutes per side, until cooked through.
Serve with your favorite sides and enjoy!

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  1. At what point do you put them in the oven...and for how long?

  2. No oven. Sorry about that! I updated to remove the part about preheating. Enjoy!