Rosemary Pan-Grilled Pork Chops

[kawgrl]

Rosemary Pan-Grilled Pork Chops

Rub
2 Tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons kosher (coarse) salt
2 teaspoons freshly ground pepper

Pork
4 boneless center-cut loin pork chops (1 to 1 1/4 inch thick)


1. In small bowl, stir together all rub ingredients. Press onto all sides of chops. Place in large resealable plastic bag; seal bag. Refrigerate at least 8 hours or up to 24 hours.

2. Remove chops from bag, leaving most of the rub on chops. Lightly spray ridged grill or heavy skillet with nonstick cooking spray; heat over high heat until hot. Add chops; cook 2 to 4 minutes or until chops are browned, turning once.

3. Reduce heat to medium; cook an additional 2 to 4 minutes or until chops are pale pink in center, turning once. Place chops on platter; cover loosely with foil. Let stand 5 to 7 minutes before serving.

Yield: 4 servings

Per serving: 235 calories, 15g total fat (4g sat fat), 23.5 protein, 1g carb, 70mg cholesterol, 810 mg sodium, .5g fiber

[persephone1946]

Had these porkchops for supper last night. Even my picky grandson enjoyed them.

Very good. Thanks for the recipe.

A J