PAN SEARED PORK CHOPS
The chops are coated in a salted herb & spice mixture, then seared in olive oil to infuse juicy, savory flavor into every bite. A great recipe to keep in your memory as a go-to way of cooking bone-in chops or boneless tenderloin. Serve it with a vegetable and fresh green salad.
- Cast Iron Skillet
- 2 pork chops (about 1 1/4 lb) bone in; or 2-3 tenderloin
- 2 cloves garlic, chopped
- 1/4 cup olive oil
- 2 tsp chopped thyme
- 2 tsp chopped parsley
- 1/2 tsp fresh ground black pepper
- 1/2 tsp Sel Magique Classic Blend
- 5 thyme sprigs
- 1 tbs unsalted butter
- In a small bowl combine garlic, 2 tablespoon olive oil, thyme, parsley, Magique, and pepper.
- Rub the mixture evenly over both sides of the pork chops. Marinate at room temperature for 30 to 60 minutes. Refrigerate if marinating the pork for over an hour.
- Scrape off some of the chopped garlic off of the pork so it does not burn in the pan.
- Heat a large cast-iron skillet over medium-high heat.
- Add 2 tablespoon olive oil to the pan, once hot add the pork chops.
- Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.
- Flip and sear the other side, 1 minute.
- Cook the sides of the pork chops to render the fat, 1 minute.
- Turn heat down to medium, cook the pork chops until the internal temperature reaches 135ºF, 4 to 6 minutes depending on the thickness of the chops, flip every minute for even cooking.
- Turn off the heat and add the thyme springs and butter to the pan.
- Once the butter is melted tilt the pan and pour the butter over the top of the pork chops several times to baste.
- Transfer pork to a cutting board and allow to rest for 5 minutes before serving for carving. Plate, and enjoy!