Pan-Roasted Pork Chops
Ingredients:
- 3 lb Pork Chops bone-in
- 1.5 tsp Sea Salt divided
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Dried Marjoram
- 2 tsp Garlic Powder
- 2 tbsp Avocado Oil
- 2 tbsp Ghee
- 4 cloves Garlic minced or pressed
- 2 sprigs Fresh Thyme
Instructions:
- Bring the pork chops out 15-20 minutes prior to cooking to allow to come up to room temperature. While resting, combine 1 tsp sea salt, dried oregano, dried thyme, dried marjoram, and garlic powder together. Rub chops with herb mix evenly using all the mix.
- Preheat your oven to 425 F.
- In a medium cast-iron skillet, heat the avocado oil over medium heat. When the oil starts to shimmer, tilt the pan to evenly coat it with the oil, and add the pork chops. If necessary work in batches to not crowd the pan.
- Sear on the first side for 3:30, then flip and sear the second side for 3 minutes. Flip again for 2 minutes, and then a final time for 2 minutes. This helps to ensure an even sear.
- Transfer the skillet to the hot oven. Flip the pork chops every 2 minutes, for a total of 10 minutes of roasting.
- Remove the skillet from the oven. Move the pork chops to a plate, and drain off the fat from the skillet. Add ghee to the pan over medium heat. Add the crushed garlic and thyme to the pan, and saute for 30 seconds to get garlic fragrant.
- Move the pork chops back to the hot pan, and spoon the ghee, thyme, and garlic over the chops. Cook for a final minute, continuing to spoon the ghee over the chops, and then remove to serve.
- Allow the pork chops to rest a few minutes, then sprinkle with remaining sea salt before serving.
Nutrition
Calories: 667kcal | Carbohydrates: 3g | Protein: 74g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 247mg | Sodium: 1037mg | Potassium: 1299mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg
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