Pan Seared Pork Chop in Herb Butter

Pan seared pork chops do not have to be dry and flavorless. For mouth watering chops, follow these simple tips: Pat the chops dry with a towel, add a good amount of salt and pepper, and have the proper temperature in your pan.

By using olive oil, you will be able to know the temperature of your pan without a thermometer. Olive oil smokes at 410 degrees Fahrenheit. If you start to go above this temperature, your chops will dry out. Adding butter and herbs helps to enhance the flavor. Feel free to play with the herb selection. Fresh herbs are recommended.

1 Pork Chop-about 1/4 pound

1 Teaspoon Kosher Salt

1/4 Teaspoon Black Pepper

2 Tablespoons Olive Oil

3 Large Cloves Garlic- peeled and lightly crushed

1 Sprig Rosemary

1 to 2 Sprigs Fresh Thyme Leaves

4 Tablespoons Cold Butter

Pat dry your pork chop with a towel. You do not want the surface of the meat wet. This will prevent browning.

Season both sides with salt and pepper.

Place a skillet over medium high heat and add the olive oil.

Once the olive oil just starts to smoke add the pork chop. Do not let the olive oil smoke too much. If it begins to smoke and spatter, turn down the heat.

Add the garlic cloves.

Allow the pork chop to brown. If the chop sticks, it is not ready to flip. Let it sit in the pan until you can flip it easily.

Once you can flip your chop, place the uncooked side down in the pan and allow to cook.

Once both sides are brown. Turn down the temperature and add 4 Tablespoons of the butter. The butter should bubble and melt, but not smoke. If the butter smokes, lower the temperature of the pan.

Add the rosemary and thyme.

Tilt the pan gently so the butter starts to form a puddle on the side. Using a spoon, gently baste the top of the pork chop until the surface looks brown and shiny.

Serve.