Ingredients

• 4 , 3/4 to 1-inch thick
• 0.5 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 cloves garlic , thinly sliced
• 4 sprigs fresh rosemary , plus chopped fresh rosemary for garnish

Instructions

1. 1 Gather all ingredients. Take chops out of the refrigerator and let stand at room temperature for 30 minutes before cooking.
2. 2 If there is a fat cap on the sides of the chops, make a few vertical slits through them, so the chops will not curl as they cook.
3. 3 Blot chops dry with paper towels, and sprinkle both sides with salt and pepper.
4. 4 Heat a 12-inch cast iron skillet over medium-high heat for 3 minutes. Add oil. Add chops and cook 2 minutes. Turn and cook 2 minutes more.
5. 5 Add butter and garlic to the skillet.
6. 6 Place rosemary sprigs atop each chop. Tilt skillet to allow melted butter and oil to pool on one side.
7. 7 Spoon butter and garlic mixture over chops occasionally while cooking 2 minutes. Remove rosemary, turn chops, replace rosemary and cook, basting chops occasionally, cooking 2 to 3 minutes more or until chops are 140 degrees F (60 degrees C) in the center when tested with an instant-read thermometer.
8. 8 Remove chops from skillet and place on a cutting board or serving platter.
9. 9 Tent with foil and let stand 5 minutes before serving. Temperature will rise to 145 degrees F (62 degrees C) upon standing.
10. 10 Garnish with chopped rosemary.

Nutrition per serving