Dinner- Easy Rosemary-Rubbed Pork Chops | Kitchn

By thekitchn.com,
https://www.thekitchn.com/recipe-easy-rosemary-rubbed-pork-chops-recipes-from-the-kitchn-78893
2021-05-02T13:34:39

in just a few minutes If you have a grill pan, this is a great time to use it# But if not, simply cook the pork in a heavy skillet such as cast iron# What doesn’t complement a pork chop? I love chops over polenta, or a bed of mashed sweet potatoes, but the truth is that I usually just pair this dish with whatever leftovers are in the refrigerator#

Ingredients:

• 2 tablespoons brown sugar
• 1 tablespoon chopped rosemary
• 1 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pork loin chops (about 3/4 pound each)
• 2 teaspoons olive oil

Instructions:

1. Combine the brown sugar, rosemary, salt, and pepper in a small bowl. Rub mixture all over chops. Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking. If chops have been refrigerated, remove them from refrigerator and let the chill dissipate for 10 to 15 minutes. Warm a grill pan or skillet over medium-high heat. Add the oil and swirl to coat the pan. Lay the pork chops in the pan to cook. Cook for 6 minutes, then flip the pork chop. Cook for 6 more minutes and then begin checking for doneness. The pork chop is done when the interior registers at least 145°F with an instant-read thermometer. A 1-inch thick chop will be done (medium-rare) in about 12 minutes total; cook an extra minute or two per side if you prefer your chops more well-done. Bone-in chops will also take a few extra minutes to cook. Place the pork chops on a plate and pour the pan juices over the top. Tent loosely with foil, and let rest a few minutes before serving.