Ingredients:

• 2 frenched bone in Ontario pork chops (about 1 inch/2.5 cm thick)
• 1 tsp (5 mL) Montreal steak spice
• 1 tbsp (15 mL) canola oil
• 1/3 cup (75 mL) beef or vegetable broth
• 3 tbsp (45 mL) butter
• 1 tbsp (15 mL) chopped fresh parsley
• 1 tsp (5 mL) chopped fresh thyme

Cooking Instructions:

1. Pat chops dry with paper towel. Sprinkle all over with steak spice; let stand at room temperaturefor 10 minutes.
2. Preheat oven to 425ºF (220ºC).
3. Heat a cast-iron skillet over medium high heat until almost smoking. Add oil and move skillet to let oil cover the bottom evenly. Place pork chops into skillet and sear for about 2 minutes or until evenly browned. Turn over and place skillet in oven for 5 to 8 minutes or until meat thermometer registers 150ºF (66ºC). Remove from skillet to a cutting board and let stand for 5 minutes.
4. Meanwhile, return skillet to medium heat and add broth. Bring to a boil. Add butter, parsley and thyme; whisk until melted and thickened slightly. Remove from heat.
5. Slice each chop and plate with some of the sauce to serve.

Tip: Substitute bone-in Ontario pork rib chops for the frenched chops if desired.