These pork chops are not only delicious, but simple. They are fancy enough for a dinner party and simple enough for any weeknight meal.
These are best with bone in chops to keep them moist and juicy. They are started on the stove and finished in the oven just to cook through. You can most certainly enjoy pork pink, which most people do not realize. It is not like chicken, you can cook it to medium or medium well. This will ensure a juicy and flavorful chop every time. However, if you are not comfortable with that, these chops can remain juicy even cooked all the way through.
Chef’s Tips
You will want to make sure that you get a nice sear on the outside of these. This will ad flavor and beautiful color. The rosemary should go into the hot oil and then get basted over and cooked in with the chops. This will give you an amazing rosemary scent and flavor to these chops.
Rosemary Pork Chops
Ingredients
- Ingredients
- 4- bone in center cut pork chops or thin cut chops
- Kosher salt
- Freshly cracked black pepper
- 2-3 tablespoons good quality olive oil cut with grape seed or avocado oil about 1-2 teaspoons, this will help bring up the smoke point
- 3-5 sprigs fresh rosemary
Instructions
- Heat the oven to 425 degrees. Heat a large non stick or cast iron skillet. Add the oil and let it heat with the pan. You will want it to lightly come up to a smoke point. What that means is that you start to see a very small amount smoke coming from the oil.
- While the oil heats up, season both sides of the chops with kosher salt and freshly cracked black pepper. Place the chops in the hot oil and sear about 4-5 minutes on each side or until brown.
- Once the pork chops have been seared on the first side, add the rosemary into the hot oil and then flip over. Using a large spoon, baste the pork chops with the rosemary and oil. This will help flavor the chop and the oil at the same time.
- Once the chops have been seared on both sides, put them into the oven,(in the same pan). They will cook to your desired doneness. No more than 7-8 minutes to not dry out. They will slightly carry over cook as well.
- When you remove them from the oven, make sure that they have time to rest in the pan before serving. They should about about 5-8 minutes in the pan to rest to help redistribute the juices in the pan. Serve immediately after the chops have rested.
