Black Pepper Pork Chops with Garlic-Shallot Butter

Black Pepper Pork Chops

Black Pepper Pork Chops with Garlic-Shallot Butter
Makes 4 Pork Chops
4 french-cut, bone-in pork chops
2 tsp iodized salt
4 tsp ground black pepper
2 tbsp olive oil
1 garlic clove, minced
1 shallot, minced
2 tbsp salted butter, softened

In a small bowl, combine salt and pepper. Season each pork chop liberally with this mixture (use it all up–the pork chops will have a gorgeous pepper crust on them when cooked!). Meanwhile, stir the garlic, shallot, and butter together to combine. Heat oil in a large saucepan, then add the pork chops. Cook the chops for 10 minutes total; for the first 8 minutes, flip them every two minutes for a total of four flips. For the last two minutes, place 1/4 tsp of the garlic-shallot butter on top of each chop and let it melt. Remove from heat and top each pork chop with another 1/4 tsp of the garlic-shallot butter. Serve.

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  1. Grapefruit Applesauce – Queen Smithereen.

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