Bone-In Pork Chops (4 slices)
in a plastic zip-lock bag.
Whisk together the
Extra-Virgin Olive Oil (2 Tbsp)
Dried Rosemary (3/4 tsp)
Paprika (1/2 tsp)
Dried Sage (1/2 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
in a small bowl. Pour mixture over the pork chops.
Massage to coat, then marinate in the bag for 10 minutes, or up to an hour.
In another small bowl, stir together the
Unsalted Butter (1/4 cup)
Garlic (1 clove)
Dried Rosemary (1/2 tsp)
. Wrap the butter in round shape, then freeze until firm. Once firm, cut into four pieces.
Place a large nonstick skillet over medium-high heat, then coat with cooking spray or oil. Cook the pork chops for about 3 minutes.
Turn over and cook for another minute or two. Transfer these to 4 separate plates with half of the roasted
Garlic (2 cloves)
. Then top them with the garlic butter.
Serve with mashed potatoes or cooked rice. Enjoy!