Tags

, , , , , , , , , , ,

Is there really a better way to enjoy a deliciously roasted bone in center cut pork chop, than one pan seared stove top, and finished in a hot oven?! Not really to be honest. I mean, there are many ways albeit, to have pork chops, but when it comes to chops there is only one way to have them;  seared in a screaming hot cast iron black skillet, with fresh crushed garlic, thyme, sage and rosemary, and plenty of kosher salt and fresh cracked pepper, basted with a couple of nobs of butter just before placing the skillet into a 400 degree oven. It’s simply put, amazing! I enjoy this dish with a simple butter and cream ( I cheated as I didn’t have cream so used 1% milk) mash potatoes seasoned with kosher salt and black pepper or creamy grits. I also love to finish the dish with Maldon’s Sea Salt, lightly sprinkled on top once served for that extra texture (crunch) and flavor. It doesn’t get any easier than this.

Advertisements