Pan seared pork chops

Pork loin chops rubbed with mustard and garlic and seared then basted with butter and rosemary.

Number of servings

1

Nutrients

For entire dish

Calories

437 kcal

Protein

38.7 g

Carbohydrates

2.9 g

Fat

29.7 g

Fiber

0.8 g

Per serving

Calories

437 kcal

Protein

38.7 g

Carbohydrates

2.9 g

Fat

29.7 g

Fiber

0.8 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

56.2 mcg

C

1.8 mg

E

5.1 mg

K

1.6 mcg

Fe

0.2 mg

Mg

3.9 mg

Ingredients

• Pork loin — 180 g
• Mustard — 8 g
• Garlic — 5 g
• Butter — 8 g
• Sunflower oil — 12 g
• Rosemary — 1 g
• Table salt — 2 g
• Black pepper — 1 g

Cooking instructions

1. Cut the pork loin into two thick chops.
2. Pat the chops dry with paper towel.
3. Mince the garlic.
4. Rub the chops with the mustard, garlic, salt and black pepper.
5. Let them rest at room temperature for 10 minutes.
6. Heat the sunflower oil in a heavy skillet over high heat.
7. Sear the chops for 4 minutes until a crust forms.
8. Flip them and cook for 3 minutes.
9. Add the butter and rosemary to the skillet.
10. Spoon the foaming butter over the chops for 1 minute.
11. Rest the chops for 5 minutes.
12. Pour the pan butter over them and serve hot.