Unbreaded Pork Chops

Instructions

1. Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the pork chops to the skillet and sear for 4-5 minutes on each side until golden brown.
4. Remove the pork chops from the skillet and set aside.
5. In the same skillet, add minced garlic, rosemary, and thyme, and sauté for 1 minute.
6. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. Return the pork chops to the skillet, reduce heat to low, and cover. Cook for 10-12 minutes or until the internal temperature reaches 63 degrees Celsius.
8. Remove the pork chops from the skillet and let them rest for 5 minutes.
9. Add butter and lemon juice to the skillet, stirring until the butter is melted and the sauce is slightly thickened.
10. Serve the pork chops drizzled with the pan sauce.

Prep

• Thaw pork chops in the refrigerator overnight if frozen.