Pork Chops & Pearls

I love using a cast iron skillet to cook any type of meat: beef, lamb, pork. Everytime it leaves the meat with a lovely crust and juicy, tender center. If you don’t have a cast iron skillet, you can certainly follow this recipe and do the same steps. Whichever pan you do decide to use, be sure it is oven safe, no plastic handles!

Ingredients

  • 2 pork chops

  • 2-3 tbsp of olive oil

  • 1 bag of frozen pearl onions, about 2 cups

  • Garlic salt

  • Ground black pepper

  • 2 tbsp fresh rosemary, chopped

  • Butter (truffle or herb is a nice flavor)


Instructions

  • Preheat oven to 375.

  • Place pork chops on a plate and season each side with garlic salt and pepper. Set aside.

  • Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Once hot, add the pearl onions. Sprinkle with salt and pepper. Cook for about 7 minutes, until they start to get some golden spots, stir occasionally.

  • Push the onions to the sides of the pan, heat should be about medium-high now, then place the pork chops in the center. Drizzle a little olive oil over top and leave it to sear for 3 minutes to create a nice crust on that bottom side. After three minutes, flip the pork chops to sear the other side, 3 more minutes. Then turn off, add a little dollop of butter to each pork chop.

  • Using an oven mitt, grab the cast iron and place in the oven. Cook for 15 minutes.

  • Remove from oven, place tin foil over the pan and let sit for 5-10 minutes.

  • Place each pork chop on a plate. Toss the onions in the juices from the pan then spoon onto the plate to be served with the pork. Adding a nice side salad or potatoes goes lovely with this dish.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.

PorkDanielle SimoneComment