Stir Up Supper with Jenn Hobby - a daily dinner idea!
Rosemary Sage Pork Chops
Recipe from BigOven.com & Real-Life Notes from Jenn Hobby
2 tablespoons olive oil (up to 4, depends on number of chops & size of pan)
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
2 large cloves garlic, thinly sliced (more if you like garlic!)
2 pork chops (up to 4), bone-in, about 3/4-inch thick, about 8 ounces each
Salt and fresh ground black pepper, to taste
2 tablespoons vermouth (optional)
Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally. (Note 1)
In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste.
Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough. (Note 2)
You can add a little vermouth to the pan when you turn the chops and cover it to finish the cooking. This introduces some extra moisture to the meat, along with a very subtle flavor note, due to vermouth's fairly neutral taste.
Adjust time according to thickness of chops. Transfer to plates and serve. (Note 3)
1. Don't let the garlic get too brown too early or else it can taste bitter. Adjust the heat as you see fit. You know your stove best!
2. How do you know pork chops are done? Temperature on a meat thermometer should read 145 degrees F for pork. (160 degrees for ground pork though, so don't apply that to all pork.)
3. These pork chops go well with a side of rice or mashed potatoes and your favorite green veggie: sautéed spinach, peas, roasted asparagus or steamed broccoli maybe?
Enjoy! With love, Jenn