Quick Pan Seared Pork Chops Directions:
Rinse the rosemary, bay leaves, and sage, then pat them dry. Pat the pork chops dry with paper towels.
Place the chops in a shallow dish with the herbs, sliced garlic, and olive oil. Rub gently to distribute the seasonings. Cover and refrigerate for 30 minutes.
Heat a large nonstick skillet over medium-high heat, following the manufacturer’s heat limits. Do not heat it until smoking.
Lift the chops from the marinade, letting excess oil drip back into the dish. Reserve the garlic and herbs. Place the chops in the skillet without crowding, cooking in batches if necessary.
Sear the chops on both sides until a golden crust forms. Reduce the heat if the surface browns before the centers are cooked.
Lower the heat to medium and add the reserved garlic and herbs. Cook briefly until fragrant, keeping the garlic from burning.
Remove the skillet from the burner before pouring in the wine. Return it to the heat and simmer, gently loosening the browned cooking juices.
Continue cooking until the thickest part of each chop reaches 145°F, checking with an instant-read thermometer. Season with salt to taste.
Transfer the chops to a serving plate and let rest for at least 3 minutes. Remove the bay leaves and woody rosemary stems from the pan sauce, then spoon the sauce over the chops.
Practical Woman's Secret
Keep the sliced garlic out of the skillet during the initial sear. Adding it with the herbs just before the wine lets it flavor the pan sauce without turning bitter.
Serving and Storage
Serve with a mixed green salad, keeping the warm garlic-herb pan juices spooned over the pork. Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently with the reserved juices to help prevent drying.
Nutrition Information
Estimated per serving: 1 approximately 6-ounce raw-weight chop with one-quarter of the pan sauce
Calories: 290 kcal
Protein: 36 g
Carbohydrates: 2 g
Fat: 13 g
Fiber: 0 g
Sugar: 0 g
I'm waiting for your comments! Enjoy!
