Rosemary Loves Pork Chops


This is one of those budget friendly recipes that gives the impression of fine dining. So simple to make and the perfect amount of savory to lead you to wanting a sweet dessert! Try our Peanut Butter Mousse afterwards.

Cooking pork chops in a cast iron skillet really raises the bar, heck cooking everything in cast iron isn’t a bad idea! These chops are thick, 1 1/2″ pork chops are big. I mean big but it sure gives that wow factor when its plating time!

Remember temperature is everything when cooking pork, don’t let this one get over 160 degrees because the chops are so thick it will lead to a dry mess for dinner. If you are just a few degrees away leave on the pan out of the oven and it will reach temperature as it rest.

Directions:

Bring cast iron skillet to a medium high heat on stove top, add oil and butter. Ensure pan is good and hot the add pork chops for 3 minutes on each side. Get a good hard sear and then flip chops on their side for another 30 seconds each side.

Move the chops to the oven at 375 degrees for about 15 minutes. Remember to check the temperature to avoid overcooking that pork. Remove pork chops from the heat a let rest while cooking your side and sauce.

With all the bits of goodness in you cast iron pan and the mushrooms, shallots and garlic cooking for about 5 minutes until browned up nicely. Toss in the spinach and allow to wilt slightly but not much. Plate this portion and in the same pan time for amazing smelling sauce! Yummm this is my favorite part!

Toss in two tablespoons of butter and the rosemary until melted well and beginning to bubble. Then pour in the wine while stirring around that rosemary until the wine is cooked out.

Plate your pork chop over the side pour several spoon fulls of sauce over the plate. Enjoy!

Ingredients:

3 1 1/2″ pork chops

2 tablespoons of Grill Mates Steak Rub

8 ounces of spinach

8 to 10 bella mushrooms

8 cloves of garlic whole or rough chopped

2 teaspoons of butter

1 shallot rough chopped

Sauce:

2 tablespoons of butter

1 twig of rosemary

2 tablespoons of red wine

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