why make this recipe
Rosemary Garlic Butter Pork Chops are a delicious and easy dish perfect for any night of the week. The combination of garlic, rosemary, and rich butter creates a lovely sauce that enhances the flavor of the pork. It’s a comforting meal that can impress your family or guests without taking too much time to prepare. Plus, the recipe is simple and requires minimal ingredients, making it accessible for cooks of all levels.
how to make Rosemary Garlic Butter Pork Chops
Ingredients:
- 4 boneless pork loin chops (150g each), brought to room temperature, fat scored if thick
- 35g plain flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary, finely diced
- 2 cloves fresh garlic, finely diced
- 120ml chicken stock
- 90g unsalted butter, diced into small cubes
- 1 lemon, cut into 4 wedges
Directions:
- In a large shallow dish, combine the plain flour, salt, garlic powder, and black pepper. Evenly coat both sides of each pork chop in this seasoned flour and set them aside.
- Add olive oil to a large pan over medium-high heat. Once hot, fry the pork chops for about 3 minutes on each side until they are golden and just cooked through. If the chops have thick fat, place them fat-side down to sear and render the fat.
- Transfer the cooked chops to a plate and reduce the heat to medium, leaving about 1 tablespoon of fat in the pan. Add the rosemary and finely diced garlic to the remaining fat. Sauté until the garlic starts to color but does not burn.
- Pour in the chicken stock and whisk in the butter cubes, stirring until they melt and form a nice sauce. Let the sauce simmer for 2–3 minutes while stirring frequently until it thickens slightly.
- Stir in the resting juices from the pork and adjust the seasoning to taste. Return the pork chops to the pan and baste with the sauce for 1 minute.
- Serve immediately with a lemon wedge per portion.
how to serve Rosemary Garlic Butter Pork Chops
These pork chops are best served hot, direct from the pan. Place them on plates and drizzle the rich rosemary garlic butter sauce over the top. Add a lemon wedge on the side for a burst of freshness. Pair them with your favorite side dishes such as mashed potatoes, steamed vegetables, or a simple salad for a complete meal.
how to store Rosemary Garlic Butter Pork Chops
To store leftovers, allow the pork chops to cool to room temperature. Then, transfer them to an airtight container and place them in the refrigerator. They can be kept for up to 3 days. To reheat, place the chops in a pan over low heat, adding a splash of chicken stock or water to keep them moist.
tips to make Rosemary Garlic Butter Pork Chops
- Ensure the pork chops are at room temperature before cooking for even cooking.
- Don’t rush the browning process; allow enough time for a good sear for added flavor.
- Be careful not to burn the garlic when sautéing it; keep a close eye on it and stir frequently.
- Feel free to add other herbs, like thyme or sage, for a different flavor profile.
variation (if any)
For a slightly different taste, you can change the herbs used. Instead of rosemary, try thyme or parsley. Additionally, you could make this dish with chicken breasts or thighs following the same cooking method.
FAQs
1. Can I use bone-in pork chops instead of boneless?
Yes, bone-in pork chops can be used. Just make sure to adjust the cooking time, as they may take a bit longer to cook through.
2. What can I serve with Rosemary Garlic Butter Pork Chops?
These chops go well with mashed potatoes, rice, steamed vegetables, or a fresh green salad.
3. Can I make this dish ahead of time?
While the pork chops are best enjoyed fresh, you can prepare the sauce ahead of time and simply heat it up before serving. Reheat the pork chops gently to avoid drying them out.
Rosemary Garlic Butter Pork Chops
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious and easy dish featuring pork chops cooked in a rich rosemary garlic butter sauce.
Ingredients
- 4 boneless pork loin chops (150g each), brought to room temperature
- 35g plain flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary, finely diced
- 2 cloves fresh garlic, finely diced
- 120ml chicken stock
- 90g unsalted butter, diced into small cubes
- 1 lemon, cut into 4 wedges
Instructions
- In a large shallow dish, combine the plain flour, salt, garlic powder, and black pepper. Evenly coat both sides of each pork chop in this seasoned flour and set them aside.
- Add olive oil to a large pan over medium-high heat. Once hot, fry the pork chops for about 3 minutes on each side until golden and cooked through.
- Transfer cooked chops to a plate and reduce heat to medium. Add rosemary and finely diced garlic to the remaining fat in the pan, sauté until the garlic starts to color.
- Pour in the chicken stock and whisk in the butter cubes until they melt and form a sauce. Let it simmer for 2-3 minutes.
- Stir in the resting juices from the pork and adjust seasoning to taste. Return pork chops to the pan and baste with sauce for 1 minute.
- Serve immediately with a lemon wedge.
Notes
Ensure pork chops are at room temperature for even cooking. Don’t rush the browning process for a better flavor. Add other herbs for a different profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg