Rosemary Sage Pork Chops

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2 Servings
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This delicious and simple recipe for juicy, quickly prepared pork chops calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough.

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Rosemary Sage Pork Chops Ingredients

2 to 4 tablespoons olive oil (depends on number of chops & size of pan)	2 to 4 each pork chops, bone-in, about 3/4-inch thick, about 8 ounces each
2 tablespoons fresh sage, chopped	Salt and fresh ground black pepper, to taste
2 tablespoons fresh rosemary, chopped	2 tablespoons vermouth (optional)
2 large cloves garlic, thinly sliced

Instructions for Rosemary Sage Pork Chops

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.

Main Ingredient: PorkCuisine: American

Ingredient Insight - look inside this recipe

Black pepper

Garlic

Olive Oil

Pork

Rosemary

Sage

Vermouth

Main Dish olive oil Easy Pork pork chops Sage rosemary garlic Salt American Alcohol Vermouth Quick Saute

for flavor and categorization

sgrishka

[I made edits to this recipe.]
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Active Time: 10 min; Start-to-Finish: 20 min
posted May 11, 2008 by sgrishka

sgrishka

I sometimes add a little vermouth to the pan when I turn the chops and cover it to finish the cooking. This introduces some extra moisture to the meat, along with a very subtle flavor note, due to vermouth's fairly neutral taste. [I posted this recipe.]
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