tangy rosemary pork chops

I really don’t like dry flavorless pork chops. When we decided to give pork chops another “chance” in our household, it was a big deal that we found something we could actually enjoy, and this is now one of our favorite meats!

Tools: meat thermometer


  • pork chops (thawed, of course)


  • olive oil (just enough to coat pan)
  • salt (enough to spread on both sides of pork)
  • rosemary (enough to lightly sprinkle on both sides of pork)
  • balsamic vinegar (about 1 tsp per pork chop)


  • Warm pan on medium heat (med-high if your stove is too whimpy) with olive oil spread.
  • Place pork on pan (as many as you can place without overlapping).
  • Sprinkle salt evenly across each side of pork.
  • Cook for 2-4 minutes on each side. Add rosemary after flipping twice.
  • Check internal temperature as it begins to look like it’s reaching completion.
  • Pour a small amount of vinegar on pan likely spread on each side (I don’t like it completely covered).
  • Cook until internal temp reaches 145 degrees F (no more, no less).
  • Enjoy with no-sugar-added apple sauce and veggies!