Recipe by jrobertfl
This delicious and simple recipe for juicy, 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. This is a family favorite
Top Review by nevermind
I'm going to give this recipe 5 stars because my DH likes it so much. He's requested I it once a week. I was looking for a fast pork chop recipe and this turned out to be surprisingly simple and elegant. The herbs brown up nicely. I added some wine and a little broth near the end and let it cook down for a tasty reduction sauce.
- 4 tablespoons olive oil (depends on number of chops & size of pan)
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 large garlic cloves, thinly sliced
- 4 pork chops, about 3/4-inch thick, about 8 ounces each
- 1 pinch salt, to taste
- 1 pinch fresh ground black pepper, to taste
- 2 tablespoons vermouth (optional)
Directions See How It's Made
- 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.w.