2 boneless pork loin center cut chops
2 tablespoons olive oil
1 tablespoon of butter
2 cloves of garlic, whole
1 sprig of rosemary
Salt and pepper to taste
Preheat oven to 350 degrees. Pat pork chops dry with a paper towel to absorb all moisture. Generously salt and pepper each side. In a large cast iron skillet or a heavy sauté pan, heat the skillet until it’s extremely hot. Add oil and butter and wait for it to sizzle.
Add the pork chops and then lay the garlic and rosemary around the chops. Make sure the chops are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. Arrange the chops in the pan with the thickest parts towards the center of the pan where they get the most heat.
the chops on high for about 2 minutes, watching carefully to get a nice
golden color. Then flip on the other side and do the same thing. Turn
off the heat. Cast iron holds heat and there will be more than enough
heat to finish cooking them.
2 large eggs
1 tablespoon butter
salt and pepper to taste
In a skillet, over medium heat, melt the butter until it just starts to sizzle. Crack your eggs on a flat surface and drop egg gently in hot butter. Add salt and pepper and cover skillet immediately.
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