Rosemary Pan-Grilled Pork Chops

Rosemary Pan-Grilled Pork Chops

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

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

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

Very good. Thanks for the recipe.