Succulent Pork Chops Smothered In Herbed Butter

Succulent Pork Chops Smothered In Herbed Butter 4 thin-cut, bone-in pork chops (5 oz. each) 2 tbsp Bertolli extra virgin olive oil ¾ tsp crushed rosemary ½ tsp dried sage ½ tsp paprika ½ tsp salt ½ tsp ground pepper The butter: 4 tsp unsalted Land O Lakes butter, room temperature 1 garlic clove, minced ½ tsp crushed rosemary Place the pork chops in a shallow dish or mixing bowl. In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter. The butter: In a small bowl, stir together the butter, garlic, and rosemary. Quick Tip: Dollop a teaspoon of the garlic rosemary butter on top and let it melt over the warm pork.