Pan-Seared Rosemary and Brown Sugar Pork Chops
Serves 4
15 mins prep
15 mins cook
30 mins total
This quick skillet pork chop recipe unlocks the secret to 15-minute, magically juicy chops. Mix brown sugar with salt and spices, rub on the meat and let it marinate for 15 minutes and up to 24 hours ahead of cooking.
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Heat oven to 425 (220 C) degrees.
Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
Roast until the meat is cooked through and feels firm to the touch (140-145 degrees on a meat thermometer), 8-10 minutes. Let the pork chops rest 5 minutes before serving.
