Pan Roasted Pork Chop 

Let me start by saying, this isn’t a dish you want to make for an acquaintance. This is one that you want to make for a good friend who you can really dig into this delicious chop with.  This dish was so incredibly heavenly that one of my best girl friends, Julia, and I had this chop in our hands and getting every last, savory piece of meat off this bone.  This was a grass-fed, locally raised piece of pork, which also made it hormone free. Honestly, I cannot wait to eat this again!!! 


Pork Chops (these were locally-raised, grass-fed I got through Backyard Produce!)
1 sprig rosemary
2 sprigs fresh oregano
2 tablespoons Extra Virgin Olive Oil
Salt and coarsely ground pepper.

Preheat oven at 350 degrees.

Heat your cast iron pan over medium-high heat.  Add about 2 tablespoons olive oil, rosemary and thyme.  The seasoning from the herbs will be infused into the oil.

Remove herbs and place on a paper towel.

Season pork with salt and pepper.

Add to the pan and brown for about 4  minutes, depending on thickness. 


Flip over and place the whole pan into the oven.

Depending on thickness, place in oven for about 5 minutes until cooked through.

Allow to sit before serving.

Crumble fresh herbs over meat and pour any extra sauce from pan over the chops.

Served with Creamed Kale



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