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Rosemary Garlic Butter Pork Chops Recipe

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★★★★★

4.6 from 116 reviews

This Rosemary Garlic Butter Pork Chops recipe features tender pork loin chops pan-fried to golden perfection and finished in a rich, buttery garlic and rosemary sauce. Enhanced with fresh rosemary, aromatic garlic, and a splash of chicken stock, this dish is perfectly balanced with a bright hint of lemon to cut through the richness. Ideal for a satisfying weeknight dinner, it pairs wonderfully with green beans and baby potatoes for a complete meal.

Ingredients

Scale

Pork Chops

  • 4x 150g/5oz boneless pork loin chops, brought to room temperature (score the fat if thick)

Coating

  • 35g / 1/4 cup plain flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Cooking

  • 1 tbsp olive oil
  • 2 tsp finely diced fresh rosemary
  • 2 cloves garlic, finely diced
  • 120ml / 1/2 cup chicken stock
  • 6 tbsp / 90g unsalted butter, diced into small cubes
  • 1 lemon, sliced into 4 wedges (to serve)

Instructions

  1. Prepare the coating: In a large shallow dish, combine the plain flour with salt, garlic powder, and black pepper. Thoroughly coat each pork chop on both sides in the flour mixture, then set them aside.
  2. Sear the pork chops: Heat 1 tablespoon olive oil in a large pan over medium-high heat until hot. Add the pork chops and fry each side for about 3 minutes until golden and just cooked through. If the chops have thick strips of fat, stack them aligning the fat strips, then sear the fat side down to render it. Remove the chops from the pan and place them on a plate. Lower the heat to medium, leaving about 1 tablespoon of fat in the pan, discarding excess if needed.
  3. Make the sauce: Add the finely diced rosemary and garlic to the leftover fat in the pan and fry briefly until the garlic just starts to color—be careful not to burn it. Pour in the chicken stock and whisk in the diced butter until it melts and forms a smooth sauce. Simmer for 2-3 minutes while stirring frequently until the sauce thickens and turns cloudy. Stir in any resting juices from the pork and adjust seasoning with salt and pepper to taste.
  4. Finish the dish: Lower the heat and return the pork chops to the pan. Baste them in the sauce for about one minute to warm through and slightly thicken the sauce further. Serve hot immediately with a wedge of lemon per person to squeeze over.

Notes

  • Pork chops: Use pork loin steaks or chops around 150g each. Score thick fat strips lightly to prevent curling during cooking. Bring the meat to room temperature 30 minutes before cooking for better texture.
  • Cooking times: Chop thickness affects cooking time; remove chops slightly before desired doneness. They carry on cooking during resting and while basting. The safe internal temperature is 63°C (145°F) for a blush of pink inside.
  • Garlic: Use fresh garlic (not jarred or pickled) for the best flavor. Cook garlic only until it starts to color, about 10 seconds, to avoid bitterness.
  • Lemon: A squeeze of fresh lemon juice at serving brightens and balances the rich butter sauce.
  • Serving suggestions: Serve with green beans and baby potatoes or your favorite side dishes.
  • Calories: Nutrition estimates assume half the flour and seasoning is retained on the chops after cooking.

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

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