Directions
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Step 1
Place
Bone-In Pork Chops (4 slices)
in a plastic zip-lock bag.
Step 2
Whisk together the
Extra-Virgin Olive Oil (2 Tbsp)
,
Dried Rosemary (3/4 tsp)
,
Paprika (1/2 tsp)
,
Dried Sage (1/2 tsp)
, and
Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
in a small bowl. Pour mixture over the pork chops.
Step 3
Massage to coat, then marinate in the bag for 10 minutes, or up to an hour.
Step 4
In another small bowl, stir together the
Unsalted Butter (1/4 cup)
,
Garlic (1 clove)
, and
Dried Rosemary (1/2 tsp)
. Wrap the butter in round shape, then freeze until firm. Once firm, cut into four pieces.
Step 5
Place a large nonstick skillet over medium-high heat, then coat with cooking spray or oil. Cook the pork chops for about 3 minutes.
Step 6
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.
Step 7
Serve with mashed potatoes or cooked rice. Enjoy!
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