Steakhouse-Style Pork Chops Recipe

About this recipe

A thick, juicy center-cut pork chop seasoned with a coarse Montreal-style rub. The chop is pan-seared to develop a golden-brown crust and then finished with a "basting" of garlic, rosemary, and a touch of ghee. It mimics the high-end steakhouse experience—savory, buttery, and substantial—but remains within the clinical guardrails of a lean protein meal.

Ingredients

• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Thomas Ridley Fresh British Pork Chops
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 1 L Olive Oil – Organic
• - Greenfields Onion Powder
• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• 250G Garlic 250g
• 500G Ghee, 500G
• 500G Abido Jordanian Thyme, 500G
• 450G Asparagus 450G
• - Sweet Potatoes

Instructions

1. 1. Pat the chop dry. Season heavily with the rub. Heat oil in a heavy skillet until shimmering. Sear the edges (fat cap) first, then lay flat.
2. 2. Flip the chop. Add the ghee, rosemary, and smashed garlic to the pan. Tilt the pan and spoon the flavored fat over the meat for the last 2 minutes.
3. 3. Remove the chop and let it rest for 5 minutes.
4. 4. While the meat rests, toss the asparagus in the same pan to soak up the residual garlic and rosemary flavor.