YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan-Seared Pork Chop with Garlic
Savor a perfectly pan-seared pork chop enriched with a fragrant herb crust of rosemary and thyme, accented by the pungent warmth of garlic. This dish is designed to be both savory and satisfying, boasting a crispy exterior and juicy interior, ideal for a hearty dinner.
INGREDIENTS
6 oz Pork Chop
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
1 Garlic Clove
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Pat the pork chop dry with a paper towel and season generously with salt and pepper on both sides.
In a small bowl, mix chopped fresh rosemary, thyme, and minced garlic to create the herb crust.
Press the herb mixture onto both sides of the pork chop, ensuring an even coating.
Heat a non-stick skillet over medium-high heat and add olive oil.
Once the oil is shimmering, add the pork chop and sear for about 3-4 minutes on one side until a golden crust forms.
Flip the chop and cook for an additional 3-4 minutes, adjusting the heat if necessary to prevent burning, until the internal temperature reaches 145°F.
Remove from the pan and let rest for a couple of minutes before serving.