Ingredients

The following ingredients have 4 Servings
  • ¼ cup fresh garlic, (minced)
  • 1 tablespoon plus 1 teaspoon Parmesan cheese, (finely grated)
  • 1 tablespoon fresh rosemary, (finely chopped)
  • ¼ teaspoon salt
  • 1 tablespoon plus 1 teaspoon olive oil for the pan (and more for coating the pan), (divided)
  • 4 approximately (8-ounce) pork chops, (bone-in, about 1-inch thick)
  • freshly ground black pepper

Instruction

  • Preheat the oven to 375°F.
  • Make the topping: In a small mixing bowl, combine the garlic, Parmesan cheese, rosemary and salt.
  • Assemble: Season both sides of the chops with salt and freshly ground black pepper. Then use a flat-bottomed, small spatula to spread ¼ of the garlic mixture on one side of each pork chop. It should be a smooth, even layer that coats the entire surface.
  • Sear: Coat the bottom of a large oven safe skillet (cast iron is perfect), with olive oil. Place it over medium-high heat. When the pan is very hot, add the chops, topping side up. If you don't hear a sizzle, the pan is not hot enough yet. Wait for the sizzle! Sear the chops to brown the bottoms, about 2 minutes.
  • Bake: Drizzle about a teaspoon of olive oil on top of each one. Place the pan in the preheated 375°F° oven and bake just until the chops are cooked through, about 15 minutes. The internal temperature should be close to 140°F.
  • Broil if necessary: If for some reason the garlic crust hasn't become golden brown by the time the pork is cooked, place the pan under the broiler for about 30 seconds or so. (Watch it carefully so it doesn't brun.)
  • Rest: Let the chops rest for about 10 minutes, covered with foil, before serving.