Côtelettes de porc à la poêle en fonte

Ingrédients

• 4 bone-in pork chops (1-inch thick, 6-8 ounces each)
• Kosher salt and freshly ground black pepper (to taste)
• 1 tablespoon vegetable oil (such as avocado oil or other high heat oil)
• 1 tablespoon butter
• 1 teaspoon minced fresh rosemary (optional)

Préparation

1. 1

   Pat pork chops dry and season both sides with salt and pepper. (recipe note #1)

2. 2

   Heat oil in a 12-inch cast iron skillet over medium-high heat until nearly smoking. Add pork chops in a single layer and cook, flipping often until both sides have developed a crust and are golden brown, about 5 minutes. Add butter and rosemary, if using, and continue cooking, again flipping often 5 minutes more, or until well browned and an instant read thermometer in the center reads 145˚F. Transfer pork chops to serving platter let rest 5 minutes before serving.