Pork - It's not just the other white meat! Pork chops are an amazing go-to protein and this recipe is quick and easy with minimal ingredients. With this skillet-cooked version, you get a crispy, flavorful chop that you won't be able to resist making a standard on your menu at home. We even paired this one with our Tri-Color Pepper & Bean Salad.
Macronutrient Balance: 36g Protein / 7g Fat / 2g Carbohydrates - this makes 1 6oz serving
1 6oz bone-in thin-cut pork chop
1 Tbsp butter
2 garlic cloves minced
4 sprigs of thyme
salt and pepper to taste
Season pork chop with salt and pepper and let sit out until it gets to room temperature.
Heat iron skillet an add 1 Tbsp butter and let melt. Add pork chop and let cook for 3.5 minutes. Flip the pork chop (it should be browned and have a nice crisp texture to the outside).
Once the pork chop has been flipped, add the minced garlic on the side of the pan, as well as the thyme.
Cook for an additional 1.5 - 2 minutes while spooning the butter over the top of the pork chop.
Remove pork chop from pan and let rest for at least 3 minutes before cutting into it.
Top with remaining butter/juices from the pan and the crispy minced garlic. Discard the thyme.
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