Rosemary Pork Chops
These are best made with bone in pork chops. These chops are super flavorful, tender and juicy. The rosemary gives them a beautiful floral and herbal scent and flavor. These chops can wow a crowd at your next dinner party or make for the perfect home cooked weeknight meal.
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.