(This recipe is good for a package of 8 assorted chops)
5 tbsp Essence
4 tbsp Rosemary leaves (crushed up between finger and thumb)
1 1/2 c. brown sugar
1/4 c. olive oil
2 tbsp butter
Mix dry ingredients together in a medium bowl. In a large skillet (10+ inches) heat oil and melt butter together. Rub each pork chop real well with dry mixture then place in the hot oil/butter over a med-high heat. Brown on each side (about 3-5 minutes) then place on a foiled cookie sheet. Once chops are browned, pop them in a 350* oven for 8-10 minutes (or longer according to the thickness of the chops you’re using, but avoid leaving them in too long or they will start to dry out) to allow them to finish cooking all the way through.
❤ Joanna Schaper (it’s my hubby’s masterpiece! 🙂 )