We are looking for very simple dishes as we head back to school in two weeks. I love summer vacation so I am sad to see the days getting shorter but happy that my son will soon have a regular schedule. Though we try to keep one over the summer it is not quite as regimented as he needs. So, a few more weeks and dinners will have to be before 10 pm and bed time before 1 am. Lazy days sleeping in and enjoying the sun are about to end.
This dish is so simple that dinner was on the table in about 25 minutes. I am keeping this in my back pocket for some of those nights that we need a quick dinner because of school meetings, dance or Latin classes, or even the nights I don’t want to cook.
My kids really liked this dish. It was very simple. I made extra of the garlic butter to put over the egg noodles that we had with this dish. They were so good.
- 4 – 6 pork chops, bone in, about 1 1/2 lbs.
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons crushed rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 stick butter, room temperature
- 3 garlic cloves, minced finely
- 1 teaspoon crushed rosemary
- Mix butter, garlic, and 1 teaspoon rosemary in a bowl until well blended. Cover and refrigerate until ready to serve.
- Place the pork chops in a shallow dish or mixing bowl.
- In a small bowl, whisk together the olive oil, 1 1/2 teaspoons rosemary, paprika, salt and pepper. Pour the mixture over the pork chops and toss to coat well.
- Heat a large non-stick skillet over medium-high heat, lightly coated with cooking spray.
- Cook the pork chops for 3-5 minutes (depending on thickness), turn over and cook for an additional minute, or until the pork is just cooked through. Top each pork chop with 1 teaspoon of the garlic butter.
- Serve extra garlic butter over noodles or bread if desired.