Garlic and Herb Pork Chops
Ingredients
- 6-8 bone-in, 1-inch thick pork chops (Kabuta or Berkshire Pork)
- 4 cloves of garlic, sliced thin
- 1 tablespoon sage leaves, minced
- 1 tablespoon thyme, minced
- 1 tablespoon rosemary, minced
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 2 teaspoons fresh ground pepper
- 2 teaspoon kosher salt
- 4 tablespoons olive oil (non-virgin)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Sprinkle pork chops with salt and pepper. Let stand at room temperature 30 minutes.
Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook, flipping occasionally, until well browned and a thermometer inserted into thickest portion of meat near the bone registers 120°F (10 to 14 minutes).
Reduce heat to medium, and push pork chops to one side of skillet and use a paper towel to remove most of the olive oil (leave a few teaspoons).
Add butter, rosemary, thyme, sage, and garlic to other side of skillet and deglaze with chicken broth
Move the pork chops to the center of the pan, flipping them every minute and basting with the juices.
Cook until a thermometer inserted in thickest portion of meat near the bone registers 135°F, (2 to 4 minutes).
Remove pan from heat.
Transfer pork chops to serving plates and spoon butter-herb mixture over top.
