Why go out to dinner when you can have these juicy Restaurant Pork Chops ready in under 10 minutes? Quick, easy and totaly delicious.
How do restaurants get those fabulous dishes out to you in so little time? Other than the fact that these chefs are masters of timing, they also begin with quick cooking meats or fish and then add incredible flavor to it. Like with these Restaurant Pork Chops.
The spices really make these quick cooking boneless pork chops into an absolutely perfect dish. Spices like rosemary, fennel and sage. In Cajun cooking their go-to flavors begin with peppers, onions and celery. I would have to say that rosemary, fennel and sage is my holy trinity, and a combination I turn to often in many recipes.
This combination is perfect with pork. And when you add freshly ground black pepper and great sea salt like the Himalayan Pink Sea Salt, well that makes this dish just about perfect.
So let’s make it.
Ingredients for Restaurant Pork Chops
- Olive oil: For health
- Boneless Pork Chops: The Stars of the Show
- Sea Salt: Prefer Himalayan Pink Sea Salt, not only because of the great taste but because a little goes along way
- Pepper: Freshly ground is best
- Rosemary: A minty taste
- Fennel: A subtle licorice taste
- Sage: An earthy flavor with a peppery taste
How to Make Restaurant Pork Chops
In a small mixing bowl combine sea salt, pepper, rosemary, fennel and sage.
Next heat a frypan over medium high heat. Add olive oil and swirl to coat the bottom of the pan.
Then sprinkle the spice mix evenly on both sides of the pork chops and add them to the hot pan.
Let them cook 2 minutes. Then turn the chops over and continue to cook 2 more minutes until cooked through. A meat thermometer should register 135 degrees.
The next step is to remove them to a plate and cover them with foil. Let them rest for 4- 5 minutes. This resting is important because it allows the juices to form.
Finally add them to a serving plate and pour the juices over the top.
A Note on the Ingredients
The rosemary, fennel and sage combination is absolutely perfect on pork. I learned this years ago at the Culinary Institute of America in Napa. I was attending a food writer’s conference and we were fortunate to have Alice Water’s restaurant, Chez Panisse, cater the lunch.
The chefs served the most remarkable pork tenderloin I had ever had. I asked one of the chefs how they prepared it and he was kind enough to tell me. They used sage, fennel and rosemary twigs wrapped around the tenderloin and smoked over a fire.
I’ve simplified the recipe by using dried sage, fennel and rosemary. The flavor, except for the smoke, is still all there and that has been my absolute favorite combination of spices for pork that I continually use.
Restaurant Pork Chops
- 1 Tbsp Olive oil
- 2 3 oz Boneless pork chops 1/2" thick
- 1/4 Tsp Sea Salt Prefer Himalayan Pink Sea Salt
- 1/4 Tsp Pepper Freshly ground
- 1/2 Tsp Rosemary Ground
- 1/2 Tsp Fennel Ground
- 1/2 Tsp Sage Ground
- In a small bowl combine sea salt, pepper, rosemary, fennel and sage.
- Heat frypan over medium high heat. Add olive oil and swirl pan to coat.
- Sprinkle spice mixture evenly on both sides of the pork chops and add them to the hot pan. Cook 2 minutes. Then turn the chops over and cook 2 more minutes until cooked. Meat thermometer should register 135 degrees.
- Remove from pan to a serving plate, cover it with foil and let pork chops rest 5 minutes before serving. This resting period allows the juices to form.
If you liked this recipe, please leave a comment below and be sure to pin this on Pinterest!
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