I love pork chops because of their versatility - and because they cook very quickly, making them an ideal dinner choice on busy weekday nights. I like to get my chops from Harvey's Market at Union Market in D.C. because they source from environmentally healthy farms, as does MeatCrafters at Mosaic Central Farm Market. This is one of my favorite pork chop recipes because it is full of flavor and has a lovely sauce perfect for sopping up with good bread or drizzled on rice. Because I use loads of garlic and fresh herbs, I keep the salt very light - it isn't missed!
3-4 bone-in, 1-inch thick center cut pork chops
4 cloves garlic, pressed
Pinch of salt and fresh ground pepper to taste
2 tablespoons olive oil
2-3 tablespoons unsalted butter
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
1. Place the pork chops, salt, pepper, and pressed garlic in a gallon-size ziplock bag. Seal the bag and massage the garlic into the chops so that they are evenly covered. Set aside.
2. Add the olive oil and butter to a 10-11 inch cast iron or forged steel pan over medium high heat. When the butter begins to sizzle and bubble in the pan, remove two of the chops from the ziplock bag and place side-by-side in the pan. Cook until the edges start to brown, about 4-5 minutes. Flip each chop over and cook for another 4-5 minutes until the edges brown and the center of the chop are slightly swollen. Remove chops to a serving platter and cover with heavy foil. Cook the remaining two chops in the same manner. Remove to the platter and cover.
3. Add the remaining tablespoon of butter to the pan. When it has melted and starts to sizzle, add the cilantro, dill, chives, and parsley. Swirl the herbs around in the pan until they just start to sizzle and then pour the entire contents of the pan over the pork chops. Serve hot.