Rosemary Orange Pork Chops
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Author:
The Old World Olive Co
Ingredients
- 3 Tbsp. Old World Olive Press Blood Orange EVOO
- 4 6-8 oz. boneless center-cut pork loin chop
- ¾ tsp. salt
- ½ tsp. Freshly ground black pepper
- 1 Tbsp. fresh rosemary
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Directions
Sprinkle chops with salt and freshly ground black pepper.
- In a large skillet, heat oil over medium-high heat.
- Add pork and cook four minutes per side.
- Reduce heat to medium; add rosemary.
- Cook, turning pork occasionally until thermometer reads 155° F.
- Serve on a platter with drippings drizzled over pork chops.
