Goat Loin Chop: Pan Seared

Ingredients:

• 4 goat loin chops (about 1 inch thick)
• 2 tablespoons olive oil
• 3 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• Lemon wedges, for serving

1. Prepare the chops:
   Pat the goat loin chops dry with paper towels. Season both sides generously with salt and pepper.
2. Heat the pan:
   Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat until shimmering.
3. Sear the chops:
   Add the goat loin chops to the hot pan. Sear for about 3-4 minutes per side, until a deep golden crust forms.
4. Add aromatics:
   During the last minute of cooking, add smashed garlic cloves, rosemary or thyme sprigs, and butter to the pan.
5. Baste the chops:
   Tilt the pan slightly and spoon the melted butter and herbs over the chops repeatedly for rich flavor.
6. Check doneness:
   Cook until the chops reach your desired level of doneness—medium rare is recommended (about 135°F / 57°C internal temperature).
7. Rest and serve:
   Remove chops from the pan and let rest for 5 minutes. Serve with lemon wedges.

• Pan searing goat loin chops gives a flavorful crust while keeping the inside tender.
• Use fresh herbs and butter to elevate the taste.
• Pair with sautéed greens or roasted potatoes.