Pan-fried pork chops
Pork chops browned in the pan and finished with butter and thyme, on which the garlic and onion salt forms a savoury crust.
25 min · Serves 4
Ingredients
- 4 pork chops about 2 cm thick (about 800 g)
- 2 tsp Xalte Garlic & Onion salt
- 1 tbsp (15 ml) olive oil
- 20 g butter
- 3 sprigs of fresh thyme
- A pinch of black pepper
Method
- 1Pat the chops dry, season on both sides with the Xalte Garlic & Onion salt and the pepper, and leave for 10 minutes at room temperature.
- 2Heat the oil in a frying pan over a medium-high heat and brown the chops for 4-5 minutes on each side.
- 3Lower the heat, add the butter and thyme and baste the meat with the butter for 1-2 minutes, until the inside reaches 63 °C.
- 4Rest for 5 minutes before serving with the pan juices.
