Pan Seared Pork Chops
Ingredients
2 packs Pine View Farms loin chops or shoulder chops
1 lemon, thinly sliced, seeds removed, plus lemon wedges for serving
4 cloves garlic, finely chopped, plus 1 head of garlic, halved crosswise
½ cup olive oil
2 tablespoons chopped fresh rosemary, plus sprigs for serving
Kosher salt and freshly ground black pepper
Directions
- Combine pork, lemon slices, chopped garlic, oil, and 2 Tbsp. chopped rosemary in a shallow baking dish; season with salt and pepper. Cover and chill at least 4 hours.
- Let pork sit at room temperature 30 minutes before cooking.
- Heat a large skillet, preferably cast iron, over medium-high heat. Scrape marinade off pork, place pork in skillet, and immediately reduce heat to medium. Cook, turning about every 5 minutes, until browned and an instant-read thermometer inserted into the thickest part of chop registers 135°F, 20–25 minutes. During last 10 minutes, add head of garlic to skillet, cut sides down, and cook until golden.
- Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
- DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.