garlic pork chops

Made with a creamy garlic butter sauce, these Fried Pork Chops with Zucchini are a tender and delicious dinner recipe. These easy and healthy pork chops are going to become a family favorite weeknight meal!

Garlic Butter Pork Chops with Zucchini

bone-in pork chops, (up to 1/2-inch thick)

salt and fresh ground pepper, (to taste)

paprika, (sweet

butter

vegetable oil, (divided)

zucchini, (sliced into half moons)

butter, (room temperature)

garlic powder

basil

parsley

oregano

Season pork chops with salt, pepper, and paprika. Cut a few slits in the fat surrounding the pork chops. This will help with keeping the chops from curling up while frying.

Heat butter and 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Add the pork chops to the hot oil and cook for 5 minutes per side, or until cooked through. Pork chops are cooked through when internal temperature reaches 140˚F. Use an instant read thermometer for best results. Also, cooking time will depend on the thickness of the pork chops; they should be up to 1/2-inch thick.

Heat butter and 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Add the pork chops to the hot oil and cook for 5 minutes per side, or until cooked through. Pork chops are cooked through when internal temperature reaches 140˚F. Use an instant read thermometer for best results. 
Also, cooking time will depend on the thickness of the pork chops; they should be up to 1/2-inch thick.

In the meantime, prepare the garlic butter by combining butter, garlic powder, dried basil, dried parsley, and dried oregano; mash with a fork until thoroughly incorporated.

Remove pork chops from skillet; keep covered.

Set skillet over medium-high heat and add remaining oil. Add zucchini slices to the hot oil; season with salt and pepper, and cook for 2 to 3 minutes, or until tender. Remove from skillet.

Transfer pork chops and zucchini to a serving plate. Add a dollop of garlic butter to each pork chop and serve!

Juicy pan-fried pork chops drenched in a simple and delicious garlic sauce.

Garlic Sauce for Pork Chops

Pork Chops, (brought to room temp (see notes))

tbsp Unsalted Butter

fresh sprigs EACH: Rosemary, Thyme

Olive Oil

Salt & Black Pepper, (as needed)

/ 120 milliliters Chicken Stock

/ 60 milliliters Dry White Wine

Garlic, (very finely diced)

Shallot, (very finely diced)

tsp Wholegrain Mustard

Salt & Pepper, (to taste)

Pat the pork chops dry with paper towels and generously sprinkle both sides with salt and pepper. Rub into the meat.

Place a cast-iron skillet or heavy-bottom pan over high heat. Once smoking hot, drizzle in a dash of oil and place in the pork chops. Leave to fry for 3-5mins, or until deep golden/lightly charred. You should start to see blood/moisture just starting to rise to the top side. Flip the chops over and allow to fry for 2mins until they begin to pick up colour on the other side.

Add butter, garlic (2 whole cloves), thyme and rosemary. Baste the pork chops in butter for another couple of mins. Place garlic, rosemary and thyme on top of one of the chops, place the other chop on top so the fats align then sandwich together with your tongs and sear the fat on the pan.

Once the fat caramelizes (1-2mins) place the pork chops to one side and lower the heat to medium. Fry the shallots in the leftover fat/butter for a couple of mins until soft &amp; golden, then add in the diced garlic and fry for another 30 seconds until it just begins to take on colour.

Pour in white wine and simmer to reduce for a few mins, until most evaporated, deglazing the pan with your wooden spoon as you go. Stir chicken stock, cream &amp; mustard and simmer until it starts to thicken. Season to taste, then serve pork chops with sauce spooned over!

https://www.youtube.com/watch?v=pxrtts5PfZk

Juicy pan-fried pork chops drenched in a simple and delicious garlic sauce. Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/garlic-pork-chops/

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These pork chops are drenched in an irresistible garlic butter sauce that only requires 4 ingredients!

Rosemary Garlic Butter Pork Chops

4x 150 grams/5 ounces boneless Pork Loin Chops,

/ 1/4 cup Plain Flour

tsp EACH: Salt, Garlic Powder

tsp Black Pepper

tbsp Olive Oil

tsp finely diced Fresh Rosemary

Chicken Stock

Unsalted Butter,

Lemon,

In a large shallow dish combine the flour with salt, garlic powder and black pepper. One by one, coat both sides of the chops, then place to one side.

Add 1 tbsp oil to a large pan over medium-high heat. Once hot, add the chops and fry each side for around 3 minutes, or until golden on the outside and only just about cooked through the centre. If they&#39;ve got strips of fat, stack the chops on top of each other with the fat aligning, then sear them fat-side-down to render it. Place the chops on a plate to one side and lower the heat to medium. You want about 1 tbsp fat left in the pan, so discard some if there&#39;s excess.

Add the rosemary and garlic and fry in the leftover fat until the garlic just begins to take on colour (be careful it doesn&#39;t burn or it&#39;ll turn bitter). Pour in the stock, then whisk in the butter until it melts and binds into a sauce. Simmer for 2-3 minutes, stirring frequently, until the sauce turns cloudy and begins to thicken. Stir in the resting juices from the pork and adjust the seasoning with salt and pepper if desired.

Lower the heat and add the chops back in. Baste them in the sauce for just a minute (the excess flour will thicken the sauce a little more) then serve up with a lemon wedge per person.

https://www.youtube.com/watch?v=eccYveGDHyI

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