Roasted Pork Chop with Bread and Chutney

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 7

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