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Rosemary Garlic Butter Pork Chops Recipe

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★★★★★

4.2 from 65 reviews

This recipe for Rosemary Garlic Butter Pork Chops offers a deliciously savory and aromatic main dish featuring tender pork loin chops seared to golden perfection and finished with a rich garlic-rosemary butter sauce. Perfect for a quick yet impressive dinner, these pork chops are pan-fried and bathed in a luscious sauce made from fresh rosemary, garlic, chicken stock, and butter, served with a fresh lemon wedge to brighten the flavors.

Ingredients

Scale

Pork Chops

  • 4 boneless pork loin chops (150g each), brought to room temperature, fat scored if thick

Dredging Mixture

  • 35g plain flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper

Cooking Ingredients

  • 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

  1. Prepare Dredging Mixture: 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 mixture, then set aside to rest briefly, allowing the coating to adhere.
  2. Sear Pork Chops: Heat olive oil in a large pan over medium-high heat until hot. Add the pork chops and fry for approximately 3 minutes on each side until they develop a golden crust and are just cooked through. If the chops have a thick fat strip, sear that fat side down first to render it. Once cooked, transfer the chops to a plate and reduce the pan’s heat to medium, leaving about 1 tablespoon of the rendered fat in the pan for the sauce.
  3. Prepare Garlic Rosemary Sauce: Add the finely diced rosemary and garlic to the remaining fat in the pan. Sauté gently until the garlic starts to turn golden but does not burn. Then pour in the chicken stock and whisk in the diced butter cubes, stirring constantly until the butter is fully melted and the sauce emulsifies into a creamy consistency. Simmer the sauce for 2 to 3 minutes until it thickens slightly and becomes cloudy. Stir in any resting juices from the pork and taste to adjust seasoning if needed.
  4. Finish and Serve: Return the pork chops to the pan and baste them with the sauce for about 1 minute. The residual flour on the pork chops will help thicken the sauce further. Serve the pork chops immediately with a wedge of lemon per portion to squeeze over for a fresh burst of acidity.

Notes

  • Bringing the pork chops to room temperature before cooking helps ensure even cooking.
  • Scoring the fat on thick chops prevents curling and helps render the fat more efficiently.
  • If you prefer a thicker sauce, allow it to simmer a bit longer before returning the pork to the pan.
  • The lemon wedges add a nice brightness that complements the rich butter sauce—don’t skip them!
  • Serve with your choice of sides such as mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Keywords: pork chops, rosemary pork chops, garlic butter pork chops, pan fried pork chops, quick pork recipe, dinner ideas

Find it online: https://epicrecipebox.com/rosemary-garlic-butter-pork-chops-recipe/