Cinnamon Rosemary Pork Chops

By Leite's Culinaria

Ingredients

1/2 cup Greek yogurt (preferably full-fat)
1/4 cup finely chopped fresh rosemary
1 to 2 tablespoons cinnamon
2 tablespoons salt
4 (2 lbs) bone-in pork chops
1 tablespoon mild vegetable oil (for frying)

Prep Time20mins
Cook Time20mins
Servings4

Instructions

In a large bowl, combine yogurt, rosemary, cinnamon, and salt. Mix thoroughly. Add pork chops, turning to fully coat in the cinnamon-rosemary mixture. Refrigerate and marinate for at least 8 hours and up to overnight.

Preheat oven to 400°F (205°C).

Place an oven-safe skillet on the stove over medium-high heat. Once the pan is hot, add the oil to the pan, then the pork in a single layer. Cook, without moving, until one side has browned, 2 to 4 minutes.

Turn chops over. Slide skillet into the oven and cook until the internal temperature has reached 135°F (57°C) to 145°F (63°C), about 15 minutes.

Remove from oven and let pork rest for at least 3 minutes before serving.