This pan-fried pork chop is fast, easy, and delicious! The secret is to use the best quality pork you can find, and the winner is Berkshire Pork Chops Milanese from D’Artagnan. Using good ingredients, simple Italian spices and a tried and true cooking method makes this recipe one of the best Sunday dinners for your family.
In this video, Bianca and I make these amazing pork chops and show you the technique to pan-fry for caramelization, and finish cooking to perfection in the oven.
Pan-Fried Pork Chops with Rosemary & Garlic
- 1 TB coarse sea salt
- 1 TB coarse-ground black pepper
- 1 TB fresh rosemary finely minced
- 1/2 TB garlic powder
- 2 TB olive oil
- 8 pork chops 1 inch thick, well-marbled, bone-in
- Combine salt, pepper, rosemary and garlic powder in a small bowl. Rub a lighter layer of the mix on both sides of the pork chops and let sit for 30 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the pork chops to the pan and cook without moving them until caramelized and brown on one side. Turn the chops over and cook the other side for 1 to 2 minutes. You may need to do this in two batches if your pan does not hold all 8 chops at one time.
- Transfer the pork chops to a heated baking sheet, and put in a 350 degree oven to finish cooking for 7-ish minutes. The pork chops are done when they’re still a little pink inside and an instant-read thermometer reads between 140 and 145 degrees F.
- Transfer the chops to a plate or platter and let them rest in a warm spot for 5 to 6 minutes before serving.