Pan-seared pork chops with fine herbs.

This recipe you can go with it in so many different ways, you can go north, south, east or west. All of them would work just perfectly.
This picture below you can use it as a reference to any meat cut cook you want.

<----- Raw


<----- Rare


<----- Medium Rare


 <----- Medium


<----- Well Done




                                                                                                                                                                     

Pan-seared Pork Chops with fine herbs.

Things you need:

2 Pork chops.

Butter cut into cubes. 

Fresh Rosemary.

Fresh Thyme.

Fresh Tarragon.

3 garlic gloves. 

Salt.

5 peppercorn blend grounded. If you don't have it freshly grounded black pepper.

Zest of 1 full lemon. 

1 cup Olive oil.

Execute:

Firstly fine chop the fine herbs and put aside in a bowl. Ground the pepper in the bowl of the herbs along with lemon zest, olive oil, and salt. Now mix of them really good, your pork chops has to be room temp, otherwise if you cook it while its still stone cold in the middle it will over cook and dry up. Take the marinate and rub it on the chops and let is rest for about 20 to 30 minutes. 

Heat up a pan until you see smoke just coming up put in vegetable oil then pan-sear the chops throw in the garlic, few butter cubes, and fresh thyme stalks and keep basing the chops. (The cook time on the chops depends on how well you like it.) I like to cook mine Medium rare, so sear the chops each side for about 4 to 6 minutes even the sides. You really don't want to see any white fat left on the chops and you'll have to render the fat down. Keep basing all along with the butter and thyme, once you reach the cook you want remove from pan and set aside with one final base and let the chops to rest. 

You can enjoy it by itself, you can serve it with steamed vegetables, with quinoa salad, pasta, or simply rice.