ad astra per alia porci

simple pork chops
September 20, 2008, 8:47 am
Filed under: diary, food | Tags: , , ,


This turned out very well. Simple, unpretentious, and most importantly, delicious. The trick is in timing: the meat must be cooked just nice without overcooking. The meat is the mainstay of the dish, so it must be done properly. Personally my mantra is to cook less when in doubt. After all meat can be eaten rare. Serve with English mustard sauce and a glass of wine. Remember to remove the unsightly garlic before serving.

Simple pork chops


Pork chops

Cracked black pepper



Garlic, crushed


Olive oil


1) Heat pan, medium-high heat with olive oil.

2) Sprinkle and rub salt and pepper onto both sides of chops.

3) When oil is heated, lower heat to medium and place chops on pan together with garlic and rosemary.

4) After one minute, add butter and melt. Use spoon to repeatedly pour butter with garlic and rosemary over chops.

5) Check chops – meat is cooked when it can be pierced with a fork with some resistance but not tough.

6) Turn heat to high, sear chops to golden brown on both sides.

7) Serve.


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