Rosemary Orange Olive Oil Pork Chops

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Posted by in Recipes on Aug 31, 2012 . .

 

4 6-8 oz. boneless center-cut pork loin chop
¾ t. salt
½ t. pepper
2 T. Olive Cart Blood Orange olive oil
2 T. Olive Cart Rosemary olive oil
1 T. fresh rosemary
 
Sprinkle chops with salt and pepper. In a large skillet, heat oils over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.
 
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