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Pan Seared Pork Chops

Serves 4 people

Ready in 30 minutes

Recipe adapted from Bon Appetit

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

  1. 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.
  2. Let pork sit at room temperature 30 minutes before cooking.
  3. 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.
  4. Transfer to a cutting board; let pork rest at least 5 minutes before slicing. Serve with lemon wedges, cooked garlic, and rosemary sprigs.
  5. DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.

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