Butterfly Pork Chops
Juicy and flavorful any night of the week!
Here’s the simple recipe for butterfly pork chops:
Ingredients:
- 4 pork chops, boneless or bone-in
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Start by butterfly cutting each pork chop. To do this, place a pork chop on a cutting board horizontally and, using a sharp knife, cut horizontally through the middle of the chop, stopping about half an inch from the opposite side, so you can open it like a book. Repeat with all pork chops.
3. Season both sides of the butterflied pork chops with salt, pepper, minced garlic, dried thyme, and dried rosemary.
4. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops to the skillet and cook for 3-4 minutes on each side until golden brown.
5. Pour chicken broth and lemon juice into the skillet, and then transfer the skillet to the preheated oven.
6. Bake for 10-15 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
7. Remove the skillet from the oven and let the pork chops rest for a few minutes before serving.
8. Garnish with chopped fresh parsley, if desired, and serve hot.
Serve with a side of mashed cauliflower or mixed vegetables!
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