Rosemary Sage Pork Chops
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."I didn't use any vermouth for I didn't even know what that was. I also added some Thyme onto my chops. The chops cooked very dry, I might use more oil next time and a lot more garlic. I also think I would try just using dry herbs next time, because it took me forever to chop the fresh ones and they fried up anyways. It was flavorful though, better than juust cooking a pork chop with typical seasonings. We served it with rosemare roasted yukon gold potatoes." - meltxlx
Yield: 2 Ready in 20 minutes
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|2 tablespoonsolive oil; (up to 4), (depends on number of chops & size of pan)|
|2 tablespoonsfresh sage; chopped|
|2 tablespoonsfresh rosemary; chopped|
|2 large clovesgarlic; thinly sliced|
|2 pork chops; (up to 4), bone-in, about 3/4-inch thick, about 8 ounces each|
|Salt and fresh ground black pepper; to taste|
|2 tablespoonsvermouth; (optional)|
Rosemary Sage Pork Chops 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.
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.
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