Garlic and Herb Skillet Pork Chops
Pork chops rubbed with a garlic and herb past, seared in a cast iron skillet, and served with chimichurri.
Equipment
- large cast-iron skillet
Ingredients
Pork Chops
- 2 frenched, bone-in center-cut pork chops, about 1-1 ½ inches thick
- 3 garlic cloves, chopped
- 1 Tbsp chopped fresh parsley
- 1 tsp chopped fresh oregano
- 4 Tbsp olive oil, divided
- ½ tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 Tbsp unsalted butter
- 2 sprigs of fresh oregano
Chimichurri
- ¼ cup olive oil
- 1 Tbsp red wine vinegar or fresh lemon juice
- ¼ cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 small red chili, finely chopped
- ½ Tbsp chopped fresh oregano
- ½ tsp sea salt
- black pepper, to taste
Instructions
- Combine the garlic, parsley, chopped oregano, two tablespoons of oil, salt, garlic powder, and black pepper in a small bowl.
- Pat the pork chops dry with paper towels, rub both sides of each pork chop with the garlic and herb mixture. Marinate at room temperature for 20-30 minutes.
- Meanwhile, stir chimichurri ingredients together in a bowl and set aside until you reach the end of this skillet pork chops recipe. This gives the flavors time to meld.
- Heat a large cast-iron skillet over medium-high. As the skillet heats up, use a paper towel to gently wipe away the bits of garlic on each pork chop. They will burn and impart a bitter, unpleasant taste.
- Pour the remaining oil in the skillet, then add the pork chops once the oil is hot—sear chops for 2 minutes per side.
- Reduce the heat to medium and cook the chops for 6 minutes or until the internal temperature reaches 135-138 degrees F. Flip every 2 minutes for even cooking. Add the butter and oregano sprigs during the last 2 minutes.
- Spoon the melted butter over the pork chops. Transfer to a platter and leave to rest for 5 minutes.
- Plate and serve with chimichurri.
Notes
After the initial sear, you can transfer the pork chops to a 400-degree oven for 5-6 minutes instead of finishing on the stovetop. Flip every two minutes. Add the butter and oregano sprigs during the last 2 minutes.
Chimichurri can be made up to 24 hours in advance.
Nutrition
Calories: 860kcalCarbohydrates: 8gProtein: 37gFat: 76gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 48gTrans Fat: 1gCholesterol: 132mgSodium: 1268mgPotassium: 795mgFiber: 2gSugar: 2gVitamin A: 1257IUVitamin C: 50mgCalcium: 119mgIron: 4mg
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