1

Pat the pork chops dry with a paper towel and season with half the salt and pepper.

2

Preheat the oven to 425ºF.

3

Heat a large cast iron skillet over medium-high heat and add the avocado oil. Add the pork rib chop and let it sear until a deep golden brown crust forms, about five to seven minutes. Add the halved potatoes, cut side down, and season with the remaining salt. Flip the pork and let it cook for an additional four to five minutes, until browned and cooked through to medium. Remove the pork and set aside.

4

Stir around the potatoes and then place them in the oven to finish cooking, about 15 minutes, until cooked through and crispy and then remove.

5

Turn the heat down to low and add the garlic and rosemary to the skillet with the potatoes and toss to combine. Cook for three to four minutes, until the garlic is fragrant.

6

Divide the potatoes and slice the pork chop into strips. Spoon the garlic, rosemary oil on top of the pork and potatoes and season with additional salt to taste.

7

Substitutions: Pork chops: this recipe works best with a thick cut, bone-in pork rib chop. Other cuts can be used, but the cook time will vary. No avocado oil: use another type of oil, or ghee. No rosemary: use fresh thyme instead.