2 medium-sized pork chops
4 Tbsp melted butter
Spirits & Spice Hickory Balsamic for finishing
Preheat oven to 375°F.
Kosher salt and freshly ground black pepper to taste
Lightly season the pork chops with salt and pepper, and set aside.
In a small bowl, mix together the butter, Chimichurri spice, and Roasted Garlic EVOO, set aside.
In a cast-iron skillet, heat cooking spray
When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
Drizzle Hickory Balsamic over pork chops before serving.
Pour the Chimichurri butter mixture over the pork chops.
Place the skillet in the oven and cook until the pork chops reach an internal temperature of 145ºF, about 10-12 minutes. The time depends on the thickness of your pork chops.
Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.
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