Ranch Gal Skillet Pork Chops with Garlic Butter

Ingredients:

• Rusty Hinges Ranch pasture-raised pork chops (2-4 chops)
• salt
• pepper
• 1 small onion, chopped
• 5-6 cloves of fresh garlic, diced
• fresh herbs, like rosemary and sage
• Brine (optional): 1/4 cup kosher salt in 4 cups water, plus garlic and herbs of choice

Instructions:

Optional brine:

• Mix together water and 1/4 cup salt. Add your favorite fresh herbs (thyme, rosemary, etc), plus peppercorns, garlic and/or other seasonings. Place pork chops in the brine for at least 30 minutes and up to 24 hours in the fridge.

Skillet Pork Chops:

• Heat a cast iron skillet on stove and preheat oven to 350°F.
• While you're waiting for skillet to heat, generously salt and pepper pork chops and dice the onion and 5 or 6 garlic cloves
• Once the skillet is hot, add 2 Tbsp of butter to the pan.
• Melt butter, then place pork chops in the skillet.
• After a few minutes, flip the pork chops and sear on the other side. Add garlic, onions, and fresh herbs.
• Put a lid on the cast iron skillet, or cover with foil, and put oven for about 10 minutes.  Pork is done when the internal temperature of the pork reaches 150°F; time may vary depending on the thickness of your pork chops.
• Let rest for about 5 minutes before serving. Preserve juices from the pan to use in serving poured over the chops. Enjoy!