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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 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) |
Directions:
1. 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.
2. 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.
3. Makes 2 to 4 servings.w.
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