[ medium ]
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Total Time: 20 minutes
1 thick-cut, bone-in pork chop
1 tablespoon dried lavender
1 tablespoon dried oregano
1 pat of butter
1. Season pork chop with lavender, oregano, salt and chili flakes to taste. Cover both sides and edges thoroughly.
2. Heat sauté pan and olive oil on medium-high heat until the oil moves on its own or just begins to smoke.
3. Sear pork chop 4 to 5 minutes on each side — depending on the thickness of the chop and temperature of your pan — until nicely browned on both sides.
TIP: When placing (or flipping) your chop, lay it down so that the last edge of the chop to touch the pan is the furthest from you. This will prevent hot oil from splattering on you.
4. Add the pat of butter to the pan and baste the pork chop.
5. Continue cooking until browned well on both sides. For medium-well, the chop should be firm to the touch.
6. Let rest for 5 minutes and serve.
A simple salad or some quick-sautéed greens are the perfect compliment to this rich and flavorful chop.
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