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.
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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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 2|
|Calories from Fat: 195 (49%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 137.3mg||42 %|
|Sodium 189.2mg||7 %|
|Potassium 727.4mg||19 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 1.4g|
|Protein 41.7g||60 %|
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Calories per serving: 397
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