Ingredients
- 2 bone-in meat chops (about 1 inch thick, 8 oz each)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Pat the meat chops dry with a paper towel and season both sides with salt and black pepper.
- In a small bowl, mix together the olive oil, Dijon mustard, garlic powder, rosemary, thyme, and paprika to create an herb paste.
- Coat each chop with the herb mixture, pressing gently to form a crust.
- Heat a skillet over medium-high heat with a bit of olive oil. Once hot, sear the chops for 4–5 minutes per side until golden.
- Reduce the heat to medium and continue cooking for another 2–3 minutes per side, or until the internal temperature reaches 145°F (63°C).
- Let the chops rest for 3–5 minutes before serving to retain juices.
Notes
- Use fresh herbs for extra flavor — double the amount if substituting dried herbs.
- Add chili flakes for a touch of heat or a spoonful of butter to enrich the herb mixture.
- Letting the meat rest ensures it stays juicy and tender when sliced.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 meat chop
- Calories: 380
- Sugar: 0g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg
