Tender venison chops marinated in a fragrant blend of olive oil, garlic, rosemary, and citrus, then pan-seared to perfection and served with a buttery parsley sauce.
Make the marinade by mixing olive oil, freshly chopped garlic, rosemary, mustard, lemon zest and juice, all-purpose seasoning, dried thyme, salt, and black pepper.
Pour the marinade over the chops and rub it in well. Let them marinate for at least 30 minutes.
Heat a cast-iron skillet and add avocado oil.
Sear the chops for 3 to 4 minutes on each side, cooking to your preferred doneness.
To prepare the pan sauce, add a splash of chicken broth to the skillet, turn off the heat, and stir in butter and parsley.
Let the chops rest for a few minutes, then serve with the pan sauce.