Roasted Pork Chop with Bread and Chutney

Ingredients

• 2 whole bone-in pork chops
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 sprig fresh rosemary
• 4 slices crusty bread
• ½ cup chutney

Instructions

1. 1

   Preheat oven to 400°F. Pat the 2 pork chops dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.

2. 2

   Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chops until golden brown, about 3 minutes per side.

3. 3

   Add 1 sprig rosemary to the skillet. Transfer the skillet to the oven and roast until the pork reaches 145°F, about 10-12 minutes.

4. 4

   Remove the skillet from the oven and let the chops rest for 5 minutes on a cutting board, tented with foil.

5. 5

   While the pork rests, toast the 4 slices of crusty bread in a toaster or under the broiler until crisp and golden.

6. 6

   Slice the rested pork chops against the grain. Serve each chop with 2 slices of toast and a generous spoonful of chutney on the side.

7. 7

   Drizzle any pan juices from the skillet over the pork and bread before serving.

Tools you’ll need

• Oven-safe skillet
• Cutting board
• Chef's knife
• Tongs
• Foil

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