Leader in the Pork industry


  • 4 Frenched pork loin chops, 1-inch thick
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon minced garlic
  • 1 teaspoon minced parsley
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil


  1. In a small bowl combine softened butter, garlic, parsley, rosemary, thyme, salt, and pepper.
  2. Season both sides of the pork chops with salt and pepper.
  3. Heat a large cast-iron skillet over medium-high heat.
  4. Add 2 tablespoons of olive oil to a pan, once hot add the pork chops.
  5. Lightly press the pork chops down into the pan to get a nice sear, cook 1 minute.
  6. Flip and sear the other side, 1 minute.
  7. Cook the sides to render the fat, 1 minute.
  8. Turn heat down to medium, cook until the internal temperature reaches 140ºF, 4 to 6 minutes depending on the thickness, flip every minute for even cooking.
  9. Transfer to a cutting board, rest for 5 to 10 minutes before slicing or serving whole.
  10. Serve the pork chops topped with garlic butter.

Recipe credit to Jessica Gaven

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