Garlic and Rosemary Pork Chops
Pork chops in a garlic and rosemary crust.
Equipment
- Large skillet oven safe
- Knife
- Bowl
Ingredients
- 4 pork chops bone in preferred, about 1 inch thick
- 4 tablespoons rosemary fresh, finely chopped
- 4 tablespoons shallot 1 large shallot, finely chopped
- 2 tablespoons garlic 4-5 cloves, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon ground black pepper
- ½ tablespoon salt kosher
Instructions
- Preheat the oven to 375°F, 190°C, or gas mark 5
- Heat the oven safe skillet with the oil on the stove over medium high heat.
- In a bowl combine the salt, pepper, rosemary, garlic, and shallots together. Evenly spread the rosemary blend over both sides of each pork chop.
- Place each pork chop in the skillet and cook each side for 3 minutes. Place the skillet in the oven and cook for another 15-20 minutes depending on the size, or until the internal temperature reaches 145°F or 63°C.
- Allow to rest for 3-5 minutes before slicing.
Nutrition
Serving: 1pork chopCalories: 293kcalCarbohydrates: 5gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 90mgSodium: 540mgPotassium: 588mgFiber: 2gSugar: 1gVitamin A: 77IUVitamin C: 3mgCalcium: 53mgIron: 2mg
Nutrition Disclaimer*
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