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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Recipe Information
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
Instructions
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.
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.
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.
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).
Remove the pork chops from the skillet and set them aside to rest, loosely covered with aluminum foil.
Reduce the heat to medium-low and cook the onions in the remaining butter until caramelized, about 7-9 minutes, stirring occasionally.
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.
Serve the pork chops topped with the onions and pan sauce. Enjoy immediately.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
