Pan Seared Pork Chops
These Pan Seared Pork Chops are so easy to make and are a great, budget friendly meal option.
Servings: 4
Ingredients
- 4 center cut pork chops, boneless
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 4 rosemary sprigs
- 1 tablespoon parsley, chopped
Instructions
- Cut off any fat that is on the pork chops. Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning.
- Add the olive oil to a skillet over medium heat and heat for 1-2 minutes.
- Add the pork chops to the skillet and cook the pork chops for 5 minutes, then flip and cook another 5 minutes.
- Add the butter, minced garlic, and rosemary sprigs to the sauté pan. Once the butter has melted flip the pork over so it is coated in the sauce. Remove when the pork chops reach an internal temperature of 135 F degrees.
- Cover with foil and let them rest on a plate for 10 minutes {this helps them reach 145 degrees F and the juices distribute throughout the pork chops}. Garnish with fresh parsley and extra rosemary.
Notes
- Storage: You can keep these in the fridge for up to 2 days. Please keep in mind when the pork chops are reheated they are not as tender as when originally prepared.
Nutrition
Calories: 328kcal | Carbohydrates: 2g | Protein: 29g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 357mg | Potassium: 533mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg