Pin It These garlic rosemary pork chops deliver juicy tenderness in under half an hour, marrying fresh herbs, garlic, and a savory butter sauce over perfectly seared pork. The result is an effortless but elegant main course that impresses every time.
When I first tried this combo of garlic and rosemary with pork, it instantly became my go-to. The aroma alone brings my family running to the kitchen and no one leaves the table unsatisfied.
Ingredients
- Pork chops: bone-in about one inch thick delivers maximum juiciness and holds up well to searing. Look for meat with a pink hue and light marbling for the best results
- Olive oil: helps create a golden sear and carries the flavor of the herbs. Use high quality extra virgin if possible
- Fresh garlic: minced boosts aroma and depth. Choose firm, tight cloves with no spots for intense flavor
- Rosemary: fresh gives the dish its signature flavor. If using dried, rub between your fingers before adding to release its oils
- Salt: balances and enhances all the savory elements. Opt for kosher or sea salt for consistency
- Black pepper: adds a gentle kick. Freshly cracked is best for aroma
- Butter: unsalted gives the finishing sauce silkiness and depth. European butter has extra richness if you want to splurge
- Chicken broth: low sodium keeps the sauce savory without making it salty. If homemade, even better
- Lemon juice: optional adds bright acidity to balance the richness. Freshly squeezed is ideal
Instructions
- Prep the pork chops:
- Pat pork chops dry thoroughly using paper towels. Drying them is crucial to creating a deep brown crust during searing
- Mix the marinade:
- Combine olive oil minced garlic chopped rosemary salt and black pepper in a small bowl. Stir until it forms an aromatic paste
- Season the pork:
- Rub the seasoning mixture over both sides of the pork chops pressing it in to help the flavors infuse
- Sear the pork:
- Heat a large skillet over medium-high until very hot but not smoking. Lay pork chops in the skillet and cook for about three to four minutes per side until a deep golden color forms and the surface looks caramelized
- Make the pan sauce:
- Lower the heat to medium. Add the butter and let it foam and melt. Pour in the chicken broth and optional lemon juice swirling to release any browned bits from the pan. Simmer for two to three minutes spooning the buttery sauce over the chops until slightly thickened
- Check doneness and rest:
- Test with a meat thermometer for an internal temperature of 145 degrees Fahrenheit. Transfer the pork chops to a platter and let them rest for three minutes to keep them juicy
- Serve:
- Spoon the pan sauce over the pork chops and garnish with extra rosemary if desired
Pin It Every time I make this dish I remember a chilly Sunday when my family crowded around the table waiting for dinner and the aroma of garlic and rosemary was enough to spark laughter and conversation before the first bite.
Storage Tips
Store leftover chops in an airtight container in the fridge for up to three days. To reheat add a splash of broth to a skillet and gently warm the pork over low heat until just heated through. The sauce helps keep everything moist even the next day
Ingredient Substitutions
If you are out of rosemary fresh thyme pairs beautifully with pork. For dairy free use all olive oil instead of butter. Feel free to swap chicken broth for vegetable broth if that is what you have on hand. For even more herb flavor you can add chopped fresh sage
Serving Suggestions
These chops are incredible served with creamy mashed potatoes or simply sautéed green beans. For a summer meal try a crisp green salad and grilled corn. A slice of crusty bread or roasted root vegetables would also round out the flavors perfectly
Cultural and Historical Context
Pork chops are a comfort food staple in many American homes and the garlic rosemary combination nods to classic European flavors. Using the pan sauce technique is rooted in French cuisine adding elegance and richness without extra effort. The dish is simple enough for a Tuesday but special enough for a Sunday dinner
Seasonal Adaptations
In summer grill the chops outdoors and finish with fresh lemon zest In winter serve with warming root vegetables and spoon extra sauce over roasted potatoes In spring add a sprinkle of baby arugula or microgreens before serving for a burst of color
Success Stories
This recipe became a favorite in our family after making it for a birthday dinner. The first time I seared pork chops with rosemary my kids cheered for seconds and asked for it again and again. Sharing it with friends has always led to recipe requests
Freezer Meal Conversion
You can freeze uncooked pork chops with the marinade for up to three months. Thaw overnight in the fridge then proceed with searing and saucing. Leftover cooked chops freeze well too just slice before freezing and reheat gently in their own sauce
Pin It This pork chop recipe proves you do not need fancy techniques or long prep for big flavor. Savor these tender chops and the rich rosemary garlic sauce at any weeknight or special occasion.
Recipe FAQs
- → How do I keep pork chops juicy?
Pat them dry, use a hot skillet for searing, and avoid overcooking. Resting after cooking helps retain juices.
- → Can I use dried rosemary instead of fresh?
Yes, substitute with 2 teaspoons of dried rosemary if fresh isn't available. Add to the marinade for flavor.
- → What is the best internal temperature for pork chops?
Cook pork chops to an internal temperature of 145°F (63°C) for perfect tenderness and safety.
- → Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free. Always check labels, especially for chicken broth.
- → What can I serve on the side?
Mashed potatoes, sautéed green beans, or a fresh salad pair beautifully with these pork chops.
- → Can I make this dairy-free?
Replace butter with extra olive oil in the pan sauce for a dairy-free version. The flavor remains rich.