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 | ||
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Calories: 397 | ||
Calories from Fat: 195 (49%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 397
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