Rosemary Pork Chops

I always thought I hated pork. It’s dry, chewy, flavorless. No bueno.

Then I learned how to tame the wild hog (get it? haha..ok maybe not). Treat it like chicken! Pork truly is the other white meat. My secret is to marinate the pork in a dry run for 1-2 hours, sear over high heat to carmelize, then turn down that heat to cook the insides to a juicy perfection.

Oh…and if you screw it up? Just add apple sauce, pesto, or hummus and no one will know the difference. But shhhhhhh….


Serves 4

4 boneless pork chops
1 Tbs dried rosemary
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 Tbs + 1 tsp olive oil
1 tsp butter

Pulse rosemary, garlic powder, onion powder, salt, and pepper in a spice grinder. I just use my coffee grinder. This is super important because honestly…who wants a mouthful of dried rosemary? Not me.

Stir 2 Tbs olive oil into the rosemary mixture. Pat pork chops dry and rub with rosemary paste. Place in refrigerator and let marinate for 1-2 hours. 30 minutes prior to cooking, take pork chops out of fridge and bring to room temperature. This helps the meat cook evenly and retain its natural moisture.

Melt butter and 1 tsp olive oil in pan over medium-high heat. (Note: if making a pan sauce afterwards, use a cast iron skillet. If not, a nonstick is fine). When butter shines, add pork chops. Sear for 2 minutes per side. Resist your urge to move them and turn them. Let them sear and caramelize. Trust me.

After searign 2 minutes per side, reduce heat to medium-low and cover with pot lid. Let them cook for ~ 10 minutes or until you press the pork with your finger and it feel firmer than a well-cooked chicken breast. (Tip: Touch the tip of your thumb to the tip of your pinky finger. Press the meat of your thumb. that’s what it should feel like). Remove from pan and let rest 5 minutes so the meat reabsorbs its juices.

Serve with Tomato Cucumber Salad, Cauliflower Couscous, or any other delicious side.

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