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!