We just harvested a bunch of fresh herbs from our indoor and outdoor garden. Fresh herbs always taste amazing in dishes, they have a different flavor than dried herbs. We harvest parsley, rosemary, and thyme three spices that pair beautiful with pork chops. Chopping the herbs reassess their natural oils and helps to not only bring out the flavor but it also helps to penetrate their flavor into the meat.
- 5 Pork Loin Chops
- 2 Tablespoons Olive Oil
- 4 Tablespoons Salted Butter
- 2 Cloves Garlic Minced ½ Teaspoon Dried
- 5 Sprigs Fresh Parsley or 1 Teaspoon Dried
- 2 Sprigs Fresh Rosemary or 1 Teaspoon Dried
- 2 Sprigs Fresh Thyme or 1 Teaspoon Dried
- ½ Teaspoon Cracked Black Pepper
- ½ Teaspoon Garlic Powered
- ½ teaspoon Salt
Preheat oven to 375°F/190°C
Chop parsley, rosemary, thyme, and mince 2 cloves of garlic. Mix them it into soften butter and set to the side.
Sprinkle salt, cracked pepper, and garlic powder on both sides of pork chop.
Heat iron skillet to medium-high heat and pour in olive oil. Sear pork chops on both side until brown on each side about 3 to 4 minutes. Make sure not to fully cook pork chops only brown them on each side.
Remove skillet from heat and top the pork chops with a small scope of the garlic herb mixture.
Place skillet twitch pork chops in the oven and bake at 375°F/190°C for 10 minutes.