The Rosermary and Garlic Pan Seared Thick Pork Chop

I know several of my family and friends who love thick steaks, and will appreciate this post on thick pork chops. In this recipe, I do not have an amount of servings, I only describe how to make this delicious dish. Each chop pictured, though, is about 3/4 of a pound raw, with bone in. Once cooked, and fat comes off, along with bone, you will be left with about 8 ounces (half pound) of pork. Here we go…..

3/4 pound pork chop, bone in, per person

sea salt (use sparingly)

cracked pepper

garlic powder

onion powder

dried rosemary 

paprika

2 teaspoons of extra virgin olive oil, per chop

non stick pan

Season each chop, top and bottom, with each seasoning above. Place oil in pan, and place chops in single layer. Cook chops, 5 minutes on medium heat, then flip over and cook for another 5 minutes. Repeat process again, and flip back over and cook for another 5 minutes, then back over one last time and cook for another 5 minutes. Cut one of your chops in the middle to make sure there is no pink, and it is all white. Continue cooking for a couple of minutes, if needed. Let rest for a few minutes, and serve with your favorite sides. Enjoy !!!!

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The Rosermary and Garlic Pan Seared Thick Pork Chop

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