Pork Chops with Rosemary and Garlic

Instructions

1. Step 1

   Pat the pork chops dry, then season both sides evenly with salt and black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 4.0 piece Pork Chop, 8.0 gr Salt

   Cookware: plate

2. Step 2

   Heat the olive oil in the skillet over medium heat until it shimmers.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: skillet

3. Step 3

   Lay the seasoned chops in the skillet and sear without moving them until deeply browned underneath.

   Timer: 4 min (fixed)

   Cookware: skillet, tongs

4. Step 4

   Turn the chops, reduce to low heat, and cook the second side.

   Timer: 2 min (fixed)

   Cookware: skillet, tongs

5. Step 5

   Add the butter, garlic, and rosemary. As the butter melts, repeatedly spoon it over the chops until their thickest parts reach 63°C.

   Timer: 4 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Rosemary, 30.0 gr Unsalted Butter

   Cookware: instant-read thermometer, skillet, spoon

6. Step 6

   Transfer the chops to a plate and let them rest.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

7. Step 7

   Remove the skillet from the heat and stir the lemon juice into the rosemary-garlic butter. Spoon the pan sauce over the rested chops.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: skillet, spoon