Garlic Rosemary Pork Chops

Preparation: 25 min

Heat a cast iron or heavy bottomed pan until very, very hot. Add the 1 T ghee and then the chops. Turn the heat down slightly so the pan does not burn. Sear on the first side for at least 5-7 minutes until the bottom is very browned. Do not be tempted to peek underneath! The longer the pork is in contact with the pan the better, if you break that “seal” it won’t get as browned as it should be without getting overcooked.

Remove the chops and add in vinegar to release the delicious browned bits from the bottom while scraping the pan. Add the chops back in stir around in the pan.

Next, flip the pork and add in smashed garlic cloves, rosemary sprigs and the butter. Wait until the butter is melted, then tilt the pan and using a spoon, spoon the butter over the chops until they are cooked through a few more minutes.

Season the pork chops with salt and pepper on both sides.

Serve hot!

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