Pork Chops, rosemary/sage/garlic/balsalmic

This turned out even better than I imagined.

Here's what I did:

2 thick-cut (1" thick) boneless pork chops (cheap at Costco)
EVOO
garlic, sliced
rosemary, chopped
sage, chopped
balsalmic vinegar
salt/pepper

I am not giving amounts simply because I do not know how much you like each ingredient.  You know what you like -- use THAT amount.

Put EVOO, garlic, rosemary, sage, balsalmic vinegar and salt/pepper into a Ziploc bag (yes, Ziploc -- not a "zip-top" bag because the only ones that don't suck are Ziploc).

Add the pork chops and marinate on the counter for 1 hour.

No, you will not die from food poisoning.

The balsalmic helps the meat to caramelize in the pan and give it a delicious crust.  It really adds something "extra" to it that I found DELIGHTFUL.

Heat a skillet (cast iron if you've got it) scorching hot.  Add pork chops and immediately reduce heat to low.  Don't touch them.  Don't even LOOK at them.  Just cook on 1 side for 3 minutes.  THEN flip them over and cook 1 minute, then put a lid on and cook an additional 3 minutes.

Warning: you may smell "burning" -- it's MOST LIKELY the garlic burning, but even the garlic burning will be delicious (I promise you!) when it's done cooking. They will also look "dark", that's from the balsalmic.

Put the pork chops into your toaster oven (you don't have one? then go back a few steps and preheat your oven to 400) at 400 and cook about 7 minutes until the temperature is between 130 - 140.  Yes, the safety thermometer says to cook it until 160, but the pork chops will be dry and disgusting.  140 is about the max I would do for pork.  Your mileage may vary.

Rest on the counter covered in foil for about 5 minutes and then DEVOUR.

My 2 year old was eating the pork chop off my plate.