Update my dinner status, I'm making this tonight.
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29 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 20 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 2 to 4 tablespoons olive oil (depends on number of chops & size of pan)
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 large cloves garlic, thinly sliced
- 2 to 4 each pork chops, bone-in, about 3/4-inch thick, about 8 ounces each
- Salt and fresh ground black pepper, to taste
- 2 tablespoons vermouth (optional)
Preparation
Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally.
In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve.
Makes 2 to 4 servings.
