Easy Weeknight Bone-In Skillet Pork Chops

 

Here is a recipe for easy weeknight pork chops…

 

Take pork chops out of the fridge and let come to room temp. Once they are room temp, put them between 2 sheets of parchment paper and pound to roughly 3/4" or so. Pat with a paper towel and then season both sides with:

Garlic powder 

Onion powder 

Lemon pepper 

Salt

Pepper

 

Add 2 T olive oil and 1-2 T butter to an oven safe pan (like a cast iron skillet) and turn heat to medium high. When it’s hot, add a tiny bit of chicken bouillon and stir to mix, then add the seasoned pork chops. over medium high heat with a few table
Brown and olive oil and butter and tiny bit bouillon. Once browned, flip and brown the other side. Once that side is also browned, transfer the pan to the oven until internal temp registers at 138-140 degrees. Remove and transfer to a plate. 

 

While those rest, add some minced garlic and rosemary to the pan and whisky all the juices and browned bits. Then add chicken broth to the pan, maybe ½ cup. Whisk it all together and bring to a boil, then reduce the heat. After 5 minutes or so, pour over pork chops and serve hot.