Prep Time:  About 10 Minutes

• Put Garlic Powder, Onion Powder, Pepper & 5 Shakes Of Lawry’s Salt (Then Taste Seasoning ) In Small Bowl.
• Dry Porkchops With Paper Towel & Spread Seasoning On Both Sides, Then Taste – If Need More Salt, Add A Few Shakes Of Sea Salt
• Chop Up Garlic Finely & Add 2-3 Tbs Of Olive Oil
• Add 2 Slices Of Butter
• Microwave For 1 Minute Until Oils & Garlic Are Slightly Cooked & Ready To Marinate
• Put 3 Tbs Of Extra Virgin Olive Oil In Cast Iron Skillet – (Other Skillets Will Work) & Set Stove To Medium-High, Then Heat Until Oil Simmers
• Once Done, Add Pork Chops
• Large Skillet Will Take 3 Chops – If Cooking More Chops, You Will Need To Prepare In 2 Batches (Don’t Want Skillet Super Crowded)
• Sear Chops Until Slightly Brown On Each Side For About 3 Minutes
• Watch To Make Sure Not Getting Too Brown; Just Golden.
• Take Off Stove & Cover With 1/2 Oil & Butter Mixture With Seasonings
• Use Other 1/2 For Continuous Basting (Sounds Rich But It’s Sooo Good!!)
• Put Into Pre-Heated Stove & Cook About 5-10 Minutes, Per Side
• IMPORTANT – USE FOOD THERMOMETER & LET CHOPS GET TO ABOUT 135 DEGREES, NOT MORE THAN 140 DEGREES, TO MAINTAIN MOISTNESS AS THEY SHOULD BE SLIGHTLY PINK INSIDE
• TIP: Take Out Of Oven & Make Tiny Slice In Middle Of Chop (Nobody Cares) & If Slightly Undercooked Take Out & Let Sit In Pan For 5 Minutes
• If Getting Too Pink, Take Out Of Pan And Let Sit In Platter For Couple Of Minutes. Pork Keeps Cooking, Especially In Cast Iron Pan
• Best Way To Serve Pork Is To Keep Chop PINK
• Cooks Are Afraid Of Cooking Pork; In The “Old Days” It Was Suggested That It Cook Thru (Grey-Ish) Meat Which Is NO Longer Recommended
• Once You Get The Pink- Ish Down By Using Thermometer You Will Be A “Rock Star”
• This Meal Is Amazing When Pared With A Freshly Baked Apple & Baked Potatoes