Rosemary Sage Pork Chops

Name: Rosemary Sage Pork Chops
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 chops, 4 serving(s)
Ingredients: 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)

(2)

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

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READY IN: 20mins

SERVES: 4

YIELD: 4 chops

UNITS: US

INGREDIENTS

Nutrition

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

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.

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