Ingredients
4 bone-in pork chops (3/4 to 1-inch thick, 170-225 g each)
1/2 tsp kosher salt
1/2 tsp cracked black pepper
2 tbsp vegetable oil
1 tbsp butter
2 cloves garlic, thinly sliced
4 sprigs fresh rosemary (plus extra for garnish)
Directions
Step 1
Remove the pork chops from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
Step 2
If the chops have a fat cap on the sides, make a few vertical slits through them to prevent curling during cooking.
Step 3
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
Step 4
In a 12-inch cast iron skillet, heat the skillet over medium-high heat for 3 minutes. Add the vegetable oil and then the pork chops. Cook for 2 minutes on each side.
Step 5
Add the butter and sliced garlic to the skillet. Place a sprig of rosemary on top of each chop and tilt the skillet to pool the melted butter and oil to one side.
Step 6
While cooking, spoon the butter and garlic mixture over the chops occasionally. Remove the rosemary, turn the chops, replace the rosemary, and continue cooking for 2-3 minutes, basting the chops occasionally, until they reach an internal temperature of 60°C.
Step 7
Transfer the cooked chops to a cutting board or serving platter. Cover them loosely with foil and let them rest for 5 minutes. The temperature will rise to 62°C while resting.
Step 8
Garnish the pork chops with chopped rosemary before serving.