Pan Seared Pork Chops

The best way I can describe this is juicy and bursting with flavor. Pork shoulder steaks, which is what I used to create this dish, has some of the best fat to flesh ratio when it comes to pork steaks, not to mention some of the softest flesh. So with a well balanced marinade and just the right amount of heat to ensure a lovely outer crust, it makes for an beautiful main course. Here's my recipe for this beauty and I do hope you enjoy it. INGREDIENTS 2 3/4 inch thick Pork Shoulder chops (bone in) 2 tbsp Smoked Paprika 1 tbsp Honey 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Dried Rosemary 1/4 tsp Black Pepper 1/8 tsp Red Pepper Flakes 1/4 cup Water 2 tbsp low sodium Soy Sauce 3 cloves crushed Garlic 4 tbsp Butter or Margarine 2 sprigs fresh Rosemary (optional) METHOD ●Prep your meat by washing with lime or vinegar water, pat dry and place into a clean, dry bowl. (Meat needs to be at room temp) ●In a small bowl add all other ingredients except butter, garlic and fresh rosemary and mix well. ●Pour marinade onto chops and rub in well and set aside for 30 mins or overnight. ●Preheat your skillet or pan on high heat and then add butter/margarine. ●Once butter/margarine is melted and sizzling add fresh rosemary and garlic 30 secs before you add the pork chops to the skillet. (Careful not to burn garlic or rosemary you can stir it in the melted butter) ●Allow chops to cook for 5 mins before turning. ●Once you have flipped your pork chops allow to cook on the other side for 10 mins on medium heat while using a spoon to gradually baste the top of the chop with rosemary and garlic infused liquid in the pan. ●Flip again and allowing to cook for 5 more mins while basting the other side with liquid. ●Remove from heat and place on a platter and allow to rest for 5-10 before slicing and serving. Happy New Year and thanks for joining me for another session of Food Therapy. Hope to see you soon ❤

Pan Seared Pork Chops