Juicy Garlic & Herb Pork Chops

Bone in pork chops. 1 to 1-1/2 inches thick. If too thin they will dry out. You want that fat cap on the outside.

Pat them dry on both sides with a paper towel. This will give you a crust on the outside lock in those flavors.
Dont want moisture.

Season the pork chop both sides.

About 2 table spoons of olive oil to HIGH heat

Prep the butter sauce while pan is heating up.

Slice some butter

Add in some ground rosemary

Add in some garlic

When pan starts to get smoky n hot add in the fat cap side down.

Fat cap side down standing up right. Hold them in place.
2- 2-1/2 minutes. Take the heat down to medium.

Heat down to medium and lay them down flat into the pan for about 4-4-1/2 minutes for nice brown color.

Flip over put heat down to about low to medium low closer to lower heat. Add in butter rosemary garlic.

Baste the butter sauce over pork chops for about 10 minutes on low to medium heat. Bringing that flavor together.

Pork does not need to be well done some pink is going to insure juicy tender amazing taste.

Enjoy!