Tender pork chops seasoned with lemon and garlic, pan-seared to a golden crust, and finished with a vibrant lemon herb butter sauce enhanced with white wine. Perfectly paired with mashed potatoes and tender asparagus tips.
Let the pork chops rest at room temperature for about 15 minutes before cooking.
Season the pork chops first with all-purpose seasoning or salt, pepper, and garlic powder.
Then lightly coat them with lemon seasoning and a pinch of chili powder to add color and flavor.
Also season the fatty edge of the chops and let them sit for a few minutes.
Prepare the lemon garlic herb butter by mixing softened butter with garlic paste, garlic oil, lemon zest, lemon juice, chopped parsley, fresh chopped rosemary, and season with a bit of all-purpose and lemon seasoning. If desired, add a pinch of chili flakes for a hint of heat.
Heat a 12-inch cast iron skillet over medium-high heat and add avocado oil.
Sear the chops in the skillet over medium-high heat for about 7-8 minutes, turning every few minutes to achieve an even golden crust.
After a few minutes, also sear the fatty edge of each chop so the fat begins to render and crisp.
If you prefer your chops more well-done, you can finish cooking them in a preheated oven at 400°F (about 200°C) for around 10 minutes after searing.
Once cooked, brush the pork chops with the prepared lemon herb butter to let the flavors soak in.