Pork Chops As I Like It
Experience the ultimate comfort food with "Pork Chops As I Like It," a flavorful recipe that transforms bone-in pork chops into a savory masterpiece. Perfectly seasoned with a blend of kosher salt, paprika, garlic powder, and black pepper, these chops are seared to golden perfection and finished with a luscious rosemary-infused butter sauce. Caramelized onions add a hint of sweetness, while a splash of chicken broth deglazes the skillet for a rich, velvety pan sauce. Ready in just 35 minutes, this quick yet elegant dish is ideal for weeknight dinners or special occasions. Serve with a side of creamy mashed potatoes or roasted vegetables for a restaurant-quality meal at home! Keywords: pork chops recipe, bone-in pork chops, skillet pork chops, easy dinner ideas, rosemary butter sauce, caramelized onions.
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Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 fresh rosemary sprigs
- 0.5 cup chicken broth
Directions
Step 1
Take the pork chops out of the refrigerator and let them come to room temperature for about 20 minutes before cooking. Pat them dry with paper towels.
Step 2
In a small bowl, mix together kosher salt, black pepper, paprika, and garlic powder. Rub this seasoning blend generously over both sides of the pork chops.
Step 3
Heat a large skillet over medium-high heat. Add olive oil and let it shimmer before carefully placing the pork chops into the skillet. Sear for 4-5 minutes on one side, until golden brown.
Step 4
Flip the pork chops and add the butter, fresh rosemary sprigs, and sliced onions to the skillet. Tilt the skillet slightly and baste the chops with the melted butter using a spoon. Cook for another 4-5 minutes or until the internal temperature of the chops reaches 145°F (63°C).
Step 5
Remove the pork chops from the skillet and set them aside to rest, loosely covered with aluminum foil.
Step 6
Reduce the heat to medium-low and cook the onions in the remaining butter until caramelized, about 7-9 minutes, stirring occasionally.
Step 7
Add the chicken broth to the skillet and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce thickens slightly.
Step 8
Serve the pork chops topped with the onions and pan sauce. Enjoy immediately.
Nutrition Facts
| Serving size | (1031.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1610.9 |
| Total Fat 120.6g | 0% |
| Saturated Fat 45.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 393.0mg | 0% |
| Sodium 1124.4mg | 0% |
| Total Carbohydrate 19.8g | 0% |
| Dietary Fiber 4.4g | 0% |
| Total Sugars 6.9g | |
| Protein 108.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 115.8mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1879.2mg | 0% |
Source of Calories