If you need a quick dinner idea using those pork chops in your refrigerator, this is a simple recipe with great results. I would imagine you could switch out the rosemary for thyme or another favorite herb too. I love that there are very few ingredients and the instructions are not complicated. A great weeknight meal.
4 boneless center-cut pork loin chops, (1 1/2-inches thick)
3/4 teaspoon kosher salt
1/2 teaspoons freshly ground pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh rosemary
1 clove garlic, finely chopped
Sprinkle pork with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add butter, rosemary, and garlic. Cook, turning pork occasionally, 2 to 3 minutes, or until instant-read thermometer inserted in each chop registers 155 degrees F. Remove skillet from the heat. Cover loosely with foil; let stand 5 minutes. Spoon pan drippings over pork chops.
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