Here's why I love this recipe: the taste and smell are simply intoxicating. I'm not sure why it taps into my primal nature, but I am absolutely in love with pan seared pork chops. In this recipe, we are going to sear the chops hard in duck fat infused with fresh rosemary, thyme and roasted garlic. Oh hell yes.
THIS PAN SEARED PORK CHOPS RECIPE IS: GLUTEN FREE, PALEO, LOW CARB AND DEEPLY SATISFYING TO EAT.
WHY I LOVE PAN SEARED PORK CHOPS
Here's a quick story about this recipe. So last night I whipped up this recipe with my kids watching in wide eyed wonder. They love to watch meat cook in cast iron, which makes me really happy. After dinner, I left for a music venue where a friend was playing. Hours later when I walked in the door I was greeted with the most wonderful, home cooked smell that is so hard to describe but provides such a welcoming feeling. I was smiling from ear-to-ear and was forever grateful to be able to share these recipes. I love when food stirs the emotions.
QUICK COOKING TIP: Wait to add the butter until the very end of the recipe. The duck fat is going to be incredibly hot. Hot enough that it will burn the butter before the chops are done cooking. The roasted garlic will be able to stand up to the heat for a couple minutes, picking up a really nice crust during the process. If you love roasted garlic as much as we do, go ahead and load up the chop with a bunch of the garlic. Each bite will be more incredible than the last.
Here we go... Let's start the recipe for pan seared pork chops!
Final thoughts on the pan seared pork chops recipe:
I’m sure you can already tell that this is one of my favorite recipes. My hope is that it brings you as much satisfaction as it brings us. I love simple recipes and pan searing a pork chop is about as simple as it gets. No need for dry rubs, bread crumbs or anything else. Just pork, herbs and garlic.
Pork chops were meant to be served with sauteed cabbage with bacon and apples. Just a perfect pairing. These chops also happen to love being served with sauteed spinach with bacon and shallots or sauteed brussel sprouts. Take your pick. They all compliment the chops wonderfully.