{"id":859,"date":"2024-04-29T16:53:05","date_gmt":"2024-04-29T16:53:05","guid":{"rendered":"http:\/\/dumpshop.me\/?p=859"},"modified":"2024-05-06T09:48:47","modified_gmt":"2024-05-06T09:48:47","slug":"rosemary-garlic-butter-pork-chops","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/04\/29\/rosemary-garlic-butter-pork-chops\/","title":{"rendered":"Rosemary Garlic Butter Pork Chops"},"content":{"rendered":"

These pork chops are drenched in an irresistible garlic butter sauce that only requires 4 ingredients!<\/span><\/strong><\/span><\/p>\n

If you’re after a quick, simple and absolutely delicious way to serve pork chops, you’ve come to the right place. Follow me…<\/p>\n

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Preparing Pork Chops<\/strong><\/span><\/h2>\n

If you take a little care in the preparation and cooking of the mighty chop, you’ll find it really does come out beautifully and takes on an array of delicious flavours. For this recipe we’ll be using boneless chops<\/strong> – these are loin chops, but steaks will work just as well.<\/p>\n

Two things you can do right off the bat to get the pork ready to rock and roll is to bring it to room temp<\/strong> and score the fat<\/strong>. Although people do dispute it, I do find that bringing the meat close to room temp helps relax it, which in turn helps prevent it from seizing up and going chewy in the pan. Scoring the fat will help prevent it from curling up in the pan, which in turn helps the pork keep better contact with the pan and develop flavour more easily.<\/p>\n

Dredging through flour<\/h3>\n

I dredge the chops through seasoned flour for a few different reasons:<\/p>\n