Pan Seared Herb Rubbed Pork Chops

Submitted by Gordon Vivace

About the cook: A professional chef, but enough about me.

About the dish: Quick and satisfying.

National Origin: Italian

Serves: 4

Estimated Time: Under 30 Minutes


4 1-1.5 inch thick pork chops, preferably center cut (1.5 - 2 pounds)
1 clove garlic, crushed
1 teaspoon powdered or finely minced sage
2 teaspoons thyme
1 teaspoon finely minced rosemary
1/2 teaspoon cinnamon or nutmeg
1/2 cup olive oil
Salt and pepper


Combine the garlic, herbs, cinnamon or nutmeg and olive oil with salt and pepper to taste to create a liquid rub. Additional olive oil can be added to ensure even distribution over the chops.

Spread the result evenly over both sides of the pork chops and place in a grill pan or frying pan preheated to medium-high heat.

Heat for 3-4 minutes per inch of thickness on each side or until the pork reaches an internal temperature of 140-145 degrees.

Allow the chops to rest for 5 minutes before serving, the result will be a light pink throughout.

The pan may be deglazed with a small amount of stock or white wine to create a light sauce.

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