Probably one of my favorite dishes my grandmother used to make when I was young was pork chops. I loved the little crispy edges blackened to hold all the flavor and chewy ends. She didn’t cook with spices as much as I’ve learned to do over the years. She would do things pretty basic but they turned out well. As we start heading into Fall I love to cook or roast things with rosemary like these Pan Seared Rosemary Pork Chops.
She used to make the pork chops with mustard and sometimes swiss cheese. I love rosemary though and a little bit of thyme makes those chops just stand out. I cook them in unsalted butter however, it’s completely possible to use olive oil. Butter is just what I like to use when do meat like this in a skillet. Kind of like my garlic rosemary lamb steaks I made for my son.
Honestly, I’ve found that you have to take the five minutes to tenderize the pork. It doesn’t take long but it’s a must when cooking pork in a cast iron skillet on the stove. This allows the flavors to sink into the pork and the pork won’t become as tough when pan seared. Truly, this makes all the difference and we know because we’ve skipped it enough times to learn!
My most favorite part of pan searing pork chops is that crispy texture you get on the chop versus when you bake them. Of course you can broil the chops but its just not the same as it is when you pan sear them. The flavors embed into those crispy edges which gives that flavor sensation in your mouth.
Last night, when I made these I thought I had to be lucky there was one pork chop left for me to get seconds. Shared it with my little man Z. He really loves anything I cook but I have to be careful of what he can and can’t have. Next time I’ll have to do a smothered pork chop recipe.Print